Heat olive oil in a large pot over medium heat.
Add diced onion, sliced carrots, and sliced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Pour in the chicken broth and stir to combine.
Add the shredded chicken, dried thyme, dried parsley, dried rosemary, and bay leaf to the pot. Stir well.
Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25 minutes to allow flavors to meld.
Remove the bay leaf from the soup.
Add the egg noodles to the pot and cook until tender, about 7-8 minutes.
Season the soup with salt and freshly ground black pepper to taste.
Remove the pot from heat and stir in the chopped fresh parsley.
Allow the soup to cool completely before portioning into airtight freezer-safe containers or bags.
Label containers with the date and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm gently on the stove until heated through.