In a large soup pot, heat oil over medium-high heat. Add onion, celery, carrots, bay leaf and thyme; cook and stir 5 minutes or until vegetable begin to soften. Add garlic and cook 1 minute longer.

Stir in chicken stock and parsley; bring to a boil then add pre-cooked chicken with cooking juices. Lower heat to medium temperature and continue to simmer until vegetables are tender.

Meanwhile, cook noodles according to package directions and drain. When vegetables are tender, add noodles to soup. Season with little salt and pepper, remove bay leaf and simmer on low heat until ready to serve.

NOTE: I pre-bake 3 chicken breasts the day before. Season with salt and pepper and bake for 1 hour at 350 degrees. Shred the meat and add the drippings to the meat. You can also use leftover chicken (both white and dark meat).