Pour the olive oil into a large pot over medium heat. Add the onions, carrot, and celery. Cook for about 7 minutes, stirring frequently.
Add the bay leaf, thyme, mint, and parsley. Cook for another 2 minutes, stirring frequently.
Add the chicken stock, tomato, noodles, and salt to the pot and bring to a boil.
Let boil for 1 minute then reduce heat to low and let simmer for 20 minutes.
Add the chicken and let simmer for another 10 minutes.
Before serving, remove thyme sprigs and bay leaf.
Serve and enjoy!
Leftovers will stay fresh in your Tough Glass Bowls for up to 3 days in the fridge and 3 months in the freezer.