1. 1. Saute the Aromatics: Heat the olive oil in your Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.

2. 2. Infuse with Garlic and Herbs: Stir in the minced garlic and dried thyme. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn.

3. 3. Add Broth and Bring to a Simmer: Pour in the chicken broth. Increase the heat to medium-high and bring the mixture to a gentle boil. Once boiling, reduce the heat to medium-low, cover the Dutch oven, and let it simmer for 10 minutes to allow the vegetables to become tender and the flavors to meld.

4. 4. Introduce Chicken and Noodles: Uncover the Dutch oven. Stir in the shredded or diced cooked chicken and the egg noodles (or your chosen small pasta).

5. 5. Cook Until Noodles Are Tender: Continue to simmer, uncovered, for another 8-10 minutes, or until the noodles are cooked through to your desired tenderness. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.

6. 6. Season and Serve: Season the soup with black pepper and salt to taste. Ladle the warm soup into bowls and garnish generously with fresh chopped parsley before serving.