In a large saucepan or stockpot, add the olive oil and saute the carrots, celery and onions until the onions begin to sweat. Pour in the chicken stock and bring to bubbling. Cook the chicken thighs in the stock, with lid covering the pot. Once completely cooked, remove the chicken thighs and shred with 2 forks, or in a stand mixer. Return the shredded chicken to the pot with the veggies.
Return to simmering/slow boil and add the pasta noodles. Add in the garlic powder, dried thyme and salt and pepper to taste. (If it appears that most of the pasta is sticking out of the liquid, add 1 cup of water for the pasta to absorb.) Cook at a rolling boil for 8 minutes, or until al dente.
Remove the pot immediately from the stovetop and ladle soup into serving bowls.
Serve Homemade Chicken Noodle Soup with parsley garnish.