Peel 1 onion, cut away ends, cut into strips, and dice. Add to large bowl.

Cut top away from 1 large carrot. Cut into rounds, then into quarters. Add to onions. 

Cut 1 stalk celery into long strips, then dice into small pieces. Add to onions and carrots. 

Smash and peel 2 cloves garlic. Mince and add to vegetables. Set aside. 

Roughly chop chicken into small pieces. Measure 2 cups cooked chicken. Add to separate small bowl. 

Heat 2 Tbsp olive oil in large pot over medium heat.  

Add vegetables, 1 tsp kosher salt, and ¼ tsp ground black pepper. Cook, stirring occasionally, until very soft, about 10 minutes.

Add 6 cups chicken broth and chicken. Turn heat to high and bring to boil.  

Add 2 cups extra-wide egg noodles. 

Reduce heat to medium-low. Cook 12-15 minutes, until noodles are tender.

Meanwhile, remove stems from 1 small bunch parsley. Mince to make 2 Tbsp.  

Stir parsley into soup.