In a large sauce pan, heat olive oil over medium heat and cook onion, carrots, celery and garlic for 5-6 minutes or until onion is translucent and fragrant. Add the thyme and cook for an additional minute.
Next, add the chicken broth and bay leaves. Turn the stove up to high and bring broth to a boil.
Add chicken breasts, turn the stove down to medium low and simmer the chicken for 15 minutes. Next, add the pasta to the pot and simmer for an additional 10-12 minutes until pasta is tender and chicken has cooked through and is no longer pink inside.
Remove chicken breasts to a bowl and shred using two forks.
Add shredded chicken back to the pot. Season with salt and pepper, to taste. Sprinkle with fresh chopped parsley, if desired.