Heat olive oil in a large pot over medium heat.
Add celery, carrots, onion, and garlic. Cook until vegetables soften, about 5 minutes.
Pour in chicken broth, then stir in shredded rotisserie chicken, bay leaf, dried parsley, salt, and pepper.
Bring to a boil, then reduce heat and simmer for about 15 minutes.
Add egg noodles and cook according to package instructions until tender.
Remove bay leaf, garnish with fresh parsley if desired, and serve hot.