In a large pot, heat the olive oil over medium heat.

Sauté the chopped onion, carrots, and celery until they soften, about 5 minutes.

Stir in the minced garlic and cook for an additional minute.

Add the chicken broth to the pot and bring it to a gentle boil.

Stir in the dried thyme and oregano, along with salt and pepper to taste.

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

In the last few minutes of cooking, stir in the shredded rotisserie chicken.

Before serving, taste the soup and adjust seasoning if needed.

Ladle the soup into bowls and sprinkle with fresh parsley.