Start by preparing the ingredients. Cube the chicken breast, dice the onion, slice the carrots and celery, and mince the garlic cloves. Set aside.

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onions, sliced carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes. Stir in minced garlic and cook for an additional minute until fragrant.

Add the cubed chicken breast to the pot and season with dried thyme, dried oregano, salt, and pepper. Sauté until the chicken is no longer pink on the outside, about 5 minutes.

Pour in the chicken broth, stirring to combine. Bring the soup to a gentle boil, then reduce the heat to low. Let the soup simmer uncovered for about 15-20 minutes to allow the flavors to meld together.

While the soup is simmering, cook the bow tie pasta according to the package instructions until al dente. Drain and set aside.

Once the soup has simmered and the chicken is cooked through, add the cooked bow tie pasta to the pot. Stir gently to combine, allowing the pasta to soak up the flavorful broth. Taste and adjust seasoning if necessary.

Ladle the Chicken Noodle Soup with Bow Tie Pasta into bowls. Garnish with freshly chopped parsley for a burst of freshness and color. Serve hot and enjoy the comforting flavors!