Heat olive oil in a large stockpot over medium heat. Sauté the onion, carrots, and celery until soft, about 5-6 mins.
Add garlic to the pot and continue to sauté for about 30 seconds.
Add chicken bone broth, Italian seasoning, chicken, bay leaves, salt, and pepper to the pot. Bring to a boil. Cover and simmer on medium/low until the chicken is cooked through, about 20 minutes.
Remove bay leaves and discard. Remove chicken and let it cool before shredding. Stir in egg noodles and cook until noodles are cooked through, about 8 minutes.
Using 2 fork or your hands, shred cooked chicken into bite-size pieces. Transfer shredded chicken back to the pot. Stir until heated through, about 1-2 minutes.
Garnish with fresh parsley and serve.
