Heat 2 tbsp of olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, and onion. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Do not skip this step as it builds the flavor base of the whole soup.

Add the minced garlic and cook for 1 minute more, stirring constantly. Watch closely so the garlic does not burn.

Pour in the 4 cups of chicken broth and add the black pepper, salt, thyme, rosemary, sage, and bay leaf. Stir to combine and bring the soup to a low boil. Cook for 5 to 10 minutes until the vegetables are fully tender when pierced with a fork.

Add the dry egg noodles directly to the pot and boil for 10 minutes, stirring occasionally, until the noodles reach al dente texture. If the soup looks too thick, stir in an extra cup of water or broth to adjust the consistency.

Stir in the shredded cooked chicken and boil for 2 to 3 more minutes until the chicken is warmed all the way through. Taste and adjust salt and pepper as needed. Remove and discard the bay leaf before serving.

Ladle into bowls and finish with a sprinkle of chopped fresh parsley if desired. Serve immediately while hot.