Heat olive oil in a large pot over medium heat. Add garlic and onions and saute for about 5 minutes. Add celery and carrots and season with salt and pepper. Saute for a few more minutes until the veggies start to soften.
Add 4 cups shredded chicken to the pot. Season veggie and chicken mixture with salt, dill, and thyme and stir together until combined. Saute for a minute or two more.
Add 8 cups of chicken broth, stirring to combine. Add noodles and bay leaves and bring to a low boil. Turn heat to low-medium and simmer until noodles are cooked and veggies are soft, about 15-20 minutes.
The longer you let the soup sit, the better the flavors meld together, so I usually turn the heat to low and let it sit for about 10 more minutes before adding 2 tbsp fresh parsley and 2 tbsp lemon juice. Serve in bowls garnished with fresh parsley and enjoy!