Heat a large dutch oven over medium high heat. Add olive oil and let heat for 1-2 minutes.
Add the diced onion, carrots and celery to the dutch oven. Cook for 5-6 minutes, until the vegetables are softened and the onion is translucent.
Add the minced garlic and cook for an additional 1-2 minutes.
Then, add the salt, dried thyme, and dried oregano.
Pour the chicken stock into the dutch oven and stir until combined.
Add the dried bay leaves to the pot.
Place the raw chicken into the dutch oven, making sure they are submerged completely. Bring the soup to a boil and then cover with a lid and let simmer for 20-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165F.
Remove the cooked chicken from the dutch oven. Shred the chicken with a fork. Place the chicken meat back into the soup.
Add the dried gluten-free pasta and simmer an additional 6-10 minutes, until the pasta is al dente. The timing may vary depending on the type of noodles you use so start checking at 5 minutes.
Top with fresh parsley and stir to combine. Remove the dried bay leaves before serving. Serve immediately.