In a 8-quart pot warm chicken stock over medium heat.
In a large skillet warm olive oil over medium low heat.
Sauté onions until they start to soften and turn translucent. Add celery and carrots and cook for 4-5 minutes and turn off the heat.
When the stock starts to simmer, add the chicken and thyme.
When the chicken is cooked/warmed, stir in the noodles and sautéed vegetables.
Cook the soup for 5-12 minutes, depending on the cook time for the type of pasta/noodles (or if the noodles you're adding are already cooked, just a couple of minutes).
When the noodles are ready, add the chopped parsley (keeping a little for garnish) and season to taste.
Serve in bowls and garnish with a sprinkle of fresh parsley.