Heat oil in a Dutch oven or heavy pot over medium-high heat. Add onion, garlic, carrots and celery and sauté for about 5 minutes, or until vegetables soften. Stir occasionally.
Add the chicken broth, chicken, thyme, oregano, parsley flakes, salt and pepper. Bring to a boil and add the egg noodles. Reduce to a simmer and cook for about 3 minutes, or until noodles are tender.