Heat 1 tbs. olive oil in a large soup pot over medium high heat. Add the carrots, celery, and onion. Saute until tender crisp, about 3-5 minutes.

Add chicken broth to the pot and simmer for about 20 minutes.

Dissolve the cornstarch in the cold water. Add this mixture to the simmering broth. Bring to a rolling boil.

Add the egg noodles and cook until mostly tender, checking every few minutes to prevent mushiness. Noodles will continue to soften off the heat.

Stir in the butter and thyme until melted and combined.

Add 2 cups of cooked shredded chicken (from a rotisserie chicken or pre-cooked) and season with salt and pepper to taste.

Stir in chopped fresh parsley just before serving. The broth should be slightly thickened, enough to coat everything but not runny.