Dice your carrots, celery, and yellow onion then set to the side. Mince your garlic and put to the side as well.
In a large pot heat your olive oil over medium high heat. Once it is hot add your diced vegetables and minced garlic to the pot.
Stir for 2-3 minutes or until slightly tender.
Add your chopped parsley, italian seasoning, onion powder, poultry seasoning, black pepper, and salt to the vegetables and mix well. Cook for another 2 minutes to release the flavors.
Pour the water into the pot and add your chicken bouillon cubes to the water. Stir to mix the vegetables and chicken bouillon cubes.
Add your chicken breasts or thighs and bay leaves to the water and turn the heat on high to get the water to a boil.
Let the pot boil uncovered for 5 minutes then cover the pot and turn down to medium heat. Let the soup cook for an hour.
After the soup has cooked for the hour remove your bay leaves and chicken pieces. Use two forks to shred the chicken up. Once shredded return to the pot. Adjust your taste prefernces now.
Add your egg noodles to the pot, stir well, and let them cook until soft but not mushy. About 5-10 minutes.
Serve up your soup with some saltine crackers and enjoy!