Heat the olive oil in a large pot over medium heat. Add the onions and cook for 2.

To the pot add the carrots, celery, and garlic. Cook the mixture together with the onions for 5 minutes, stirring often.

Add the chicken thighs, chicken broth, and chicken bouillon cubes to the pot.

Bring the soup to a boil over medium-high heat, then cover with a lid and reduce the heat to low. Simmer covered for 20 minutes.

Remove the chicken from the soup, trim off any fat, and shred the meat with forks; set aside.

Increase the heat to medium-high and add the frozen noodles. Boil for 10-12 minutes, until the noodles are tender.

Add the chicken back to the soup along with the fresh chopped parsley; stir well.

Taste the soup and add salt and pepper to taste.

Serve the soup hot.