Heat olive oil in a large pot over medium-high heat. Add diced onion, sliced carrots, and chopped celery, sautéing for 5-7 minutes until vegetables begin softening and releasing their aromatic flavors into the oil.
Stir in minced garlic and cook for about one minute until fragrant. This brief cooking step ensures the garlic flavors distribute throughout the broth without becoming bitter or harsh.
Add chicken pieces to the pot, browning them lightly on both sides for 3-4 minutes per side. This step isn't mandatory but adds depth to your one pot chicken soup dinner.
Pour in 8 cups of chicken broth, then add diced potatoes, bay leaves, dried thyme, and dried parsley. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until chicken is cooked through and potatoes are tender.
Remove chicken pieces carefully and shred them into bite-sized pieces using two forks. Return shredded chicken to the pot and stir well to combine throughout the broth.
Add egg noodles directly to the simmering broth and cook for 8-10 minutes according to package directions. The noodles will absorb broth flavor while softening to perfect tenderness.
Season with salt and black pepper to taste, adjusting as needed for your preference. Remove bay leaves before serving this heartwarming dinner to your family.