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In a large stockpot, combine olive oil, onion, carrots, celery and garlic. Cook over medium-high heat until onions are translucent (about 5-7 minutes).
Add chicken broth and better than bouillon to the stockpot and whisk to combine.
Add chicken breasts, parsley, thyme sprigs, bay leaves salt, pepper and stir to combine.
Bring mixture to a boil.
After it reaches a boil reduce heat to simmer and simmer for 45 minutes, or until chicken is fork-tender.
Remove and discard bay leaves and thyme sprigs.
Remove chicken from pot and shred, return it back to the pot.
Bring mixture to a boil and add noodles.
Boil for 10 minutes or until noodles are cooked.
Serve warm.