Heat the olive oil in a large pot over medium heat. Sauté the diced onion, sliced carrots, and diced celery for about 4 minutes until they're softened and fragrant, then add the minced garlic and cook for another minute.

Pour in the chicken broth and add the boneless chicken, kosher salt, freshly cracked black pepper, dried oregano, minced thyme, and bay leaves. Bring this mixture to a gentle simmer, partially covering the pot, and cook until the chicken is tender—around 15 minutes.

Use two forks to shred the chicken directly in the pot. Bring the soup to a gentle boil, then add the egg noodles. Cook until they are just tender, which should take about 6–7 minutes.

Once the noodles are cooked, taste your soup and adjust the seasoning if necessary. Serve hot.