Heat the olive oil in a Dutch oven or soup pot over medium-low heat. Sauté the onions until translucent, about 4 minutes. Add the garlic, carrots, celery, and ginger, if using, and continue to sauté until the celery begins to soften, about 5 minutes.

Add the chicken broth, and bring to a boil, then lower the heat to a simmer. Add the chicken and thyme to the broth, and simmer, partially covered, until the chicken is tender, about 20 minutes.

Remove the chicken and place on a plate. Shred the chicken with forks.

Meanwhile, return the broth to a boil. Add the noodles and cook until the noodles are just tender. Return the chicken to the pot, and adjust the seasoning as necessary with salt and pepper.

Garnish with fresh parsley, if desired, and enjoy.