Dice the onion, carrots, and celery into 1/4-inch pieces.
Mince the garlic and parsley; set aside.
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery; cook 6 minutes until softened.
Stir in garlic, basil, thyme, bay leaf, pepper, and 1 teaspoon salt; cook 5 minutes.
Add chicken breasts and pour in chicken broth.
Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour.
Remove chicken to a cutting board and shred with two forks.
Taste broth and add more salt if needed.
Bring broth to a rolling boil and add egg noodles.
Cook noodles 7 minutes until tender, stirring occasionally.
Return shredded chicken to the pot and stir to combine.
Stir in fresh parsley and serve hot.
