Heat olive oil and butter in a dutch oven set over medium heat.
To the heated oil add chopped onions, sliced celery and carrots; cook for 5 minutes, stirring occasionally.
Stir in garlic and cook for 30 seconds.
Add chicken broth, and stir all the browned bits from the bottom of the pot. Add thyme, and bay leaf; increase heat to high and bring mixture to a simmer.
Add chicken breasts, salt, and pepper; stir, then, cover and simmer over medium heat for 25 to 30 minutes, or until chicken is done.
Remove chicken breasts from the pot and transfer to a cutting board.
At this point, if using regular egg noodles, add them to the broth and cook for 6 to 7 minutes, or until al dente. If using the Carba-Nada noodles, wait to add those to the pot together with the shredded chicken because they cook in about 4 to 5 minutes.
In the meantime, shred the chicken and discard the bones.
Stir shredded chicken into soup; cover and simmer for 2 more minutes.
Remove from heat.
Discard thyme sprigs and bay leaves. Taste for salt and adjust accordingly.
Ladle into bowls, garnish with parsley, and serve with lemon wedges.