In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Sauté for about 5 minutes until the vegetables are softened.

Add the minced garlic and cook for an additional 1 minute until fragrant.

Pour in the chicken broth and bring to a boil. Stir in the dried thyme, dried parsley, salt, and black pepper.

Once the broth is boiling, add the egg noodles and cook according to package instructions, usually about 6-8 minutes.

In the last 2 minutes of cooking, add the shredded rotisserie chicken to the pot to heat through.

Taste and adjust seasoning if necessary. Serve hot, garnished with additional parsley if desired.