Set a large soup pot on the stove over medium heat.

While the pot warms, pull and shred enough rotisserie chicken to make 3 cups. Set the chicken on a plate near the stove.

Add the olive oil to the warm pot.

Put the chopped onion, sliced carrots, sliced celery, and 1/2 teaspoon of the salt into the pot.

Cook the vegetables for 6 to 8 minutes, stirring a few times, until the onion looks soft and the carrots start to lose their raw edge.

Add the dried thyme to the pot.

Stir for 30 seconds, just until the thyme smells fragrant.

Pour the chicken broth into the pot.

Raise the heat to high and bring the broth to a full boil.

Add the egg noodles to the boiling broth and stir so they do not stick together.

Lower the heat to medium so the soup keeps a steady simmer.

Cook the noodles for 5 minutes, stirring once, until they are starting to soften but are not fully tender yet.