Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.

Add garlic: Stir in garlic and cook for 1 minute more.

Add broth and chicken: Pour in chicken broth and add bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through.

Add noodles: Stir in egg noodles and cook according to package directions.

Season and serve: Remove chicken from pot and shred. Return to pot and season with salt and pepper to taste. Garnish with chopped parsley and serve hot.

Tips:

For a richer flavor, use homemade chicken broth or a high-quality store-bought brand.

Add other vegetables, such as mushrooms or peas, to your soup for added nutrients and flavor.

If you prefer a thicker soup, whisk in a tablespoon of cornstarch mixed with 2 tablespoons of water.

Serve with crusty bread or a side salad.