1. Pat the chicken breasts dry and season generously with salt and pepper.

2. Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Place the chicken skin-side down and sear for 4-5 minutes until golden brown. Flip and sear the other side for 2-3 minutes. Remove chicken from the pot and set aside.

3. To the same pot, add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, until softened and fragrant.

4. Add the minced garlic and cook for 1 minute more.

5. Return the chicken to the pot. Add the chicken broth, dried thyme, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer gently for 25-30 minutes, or until the chicken is cooked through and tender.

6. Carefully remove the chicken breasts to a cutting board. Remove and discard the bay leaf.

7. Once the chicken is cool enough to handle, remove and discard the skin and bones. Shred the chicken meat using two forks.

8. Bring the soup broth back to a simmer. Add the uncooked egg noodles and cook according to package directions (usually 7-10 minutes) until tender.

9. Stir the shredded chicken back into the pot. Add the fresh parsley.

10. Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot.