Chop up about 3 medium sized carrots, 3 celery sticks, and one yellow onion.
Put oil or butter in a large pot over medium heat. Add the vegetables and cook until the onions are translucent -- about 7 minutes.
Add the cooked, shredded chicken and as much water as you like depending on how condensed you want the soup to be (don't forget you'll be adding noodles at the end so might want more water than you think, but you can always add more water at any time).
Add about 3 Knorr chicken stock cubes, plus parsley, thyme, oregano, and bay leaves. Add salt and pepper to taste.
Simmer on low heat for about an hour, until the veggies are tender. Then add egg noodles of your choice. Put in as little or as much as you want depending on how noodley you want it.