Prepare your ingredients. Start by chopping the garlic, slicing the carrots and celery, and cubing the chicken.

In a large pot over medium heat, add olive oil. Add the minced garlic, chopped celery, and sliced carrots, sautéing until fragrant, about 3 minutes.

Add the cubed chicken to the pot, cooking until no longer pink, about 5 minutes.

Pour in the low-sodium chicken broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer for about 10 minutes.

Stir in the egg noodles, cooking according to package instructions until they're al dente.

Remove the soup from heat and stir in the chopped parsley just before serving.