Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, bell pepper, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Cook Chicken: Add the chicken breast to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer.

Season the soup with salt, black pepper, and thyme. Allow it to simmer gently until the chicken is fully cooked, about 20 minutes.

Shred Chicken: Remove the chicken from the pot, shred it, and return it to the soup.

Cook Noodles: Add the noodles to the soup and cook according to the package instructions until al dente.

Thicken Soup: In a small bowl, beat the egg with the cream. Temper the mixture by slowly adding a few spoonfuls of hot soup, then stir the tempered mixture back into the soup pot.

Continue to cook for another 5 minutes, stirring occasionally, until the soup is slightly thickened.

Garnish and Serve: Garnish with chopped parsley before serving.