Heat the butter or olive oil in a large soup pot over medium heat. Add the diced onion, sliced carrots, and sliced celery, then cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Keep the heat moderate so the garlic does not brown or turn bitter.

Pour in the low-sodium chicken broth and water. Add the chicken, kosher salt, black pepper, dried thyme, and bay leaves.

Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Partially cover the pot and cook for about 15-20 minutes, until the chicken reaches 165°F internally and is cooked through.

Transfer the chicken to a plate and remove the bay leaves. Shred or chop the chicken into bite-size pieces, checking that the meat is fully cooked before returning it to the pot.

Return the chicken to the soup and add the wide egg noodles. Simmer for 6-8 minutes, or follow the noodle package directions, until the noodles are tender.

Remove the pot from the heat and stir in the fresh parsley. Taste the broth and adjust the salt and black pepper before serving.