Heat the olive oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes, stirring often.
Add the garlic, carrots, and celery and sauté over medium heat for 5 minutes.
Add the chicken thighs, chicken stock, and bouillon cubes. Bring the soup to a boil over medium high.
Cover the pot with a lid, reduce the heat to medium-low, and simmer (covered) for 20 minutes.
Remove the chicken thighs from the soup and shred the meat with forks.
Add the meat back to the soup.
Add the frozen noodles to the soup and cover the pot with a lid.
Increase the heat to medium-high and allow the soup to boil for 10 minutes until the noodles are cooked through and tender.
Season the soup with salt and pepper to taste.
Add the finely chopped parsley and stir the soup well.