Preheat your oven to 400°F (200°C). Place the chicken thighs on a baking sheet, rub with a bit of olive oil, and season with salt and pepper. Roast until the skin is golden and the meat is cooked through, about 35 minutes. Let rest slightly before removing the meat from bones and shredding.
While the chicken is roasting, heat a large pot over medium heat. Add a tablespoon of olive oil and sauté the minced garlic, sliced carrots, and celery until the vegetables are tender and fragrant, about 5 minutes. The vegetables should be slightly softened and aromatic.
Pour in the chicken broth and bring to a gentle simmer. Add the dried thyme and season with salt and pepper to taste. Simmer the broth for 10 minutes to develop more flavor.
Add the shredded roasted chicken to the simmering broth. Taste and adjust seasoning if needed. Let it simmer for another 5 minutes to let the flavors meld. Meanwhile, cook the egg noodles separately in a pot of boiling water until al dente, then drain.
Add the cooked noodles to the pot with the broth and chicken, stirring gently to combine. Heat through for 2-3 minutes until everything is hot and the noodles are soak up some broth, giving the dish a hearty, layered appearance.
Serve the soup hot, garnished with freshly chopped parsley for a burst of freshness. Enjoy your flavorful chicken noodle soup with a twist.
