Heat olive oil in a large pot over medium-high heat. Add diced onion, carrots, and celery, cooking for 5-7 minutes until vegetables soften and onion turns translucent, stirring occasionally.

Stir in minced garlic and cook for 1 minute until fragrant. Add chicken pieces to the pot, browning them lightly on all sides for better flavor development throughout the broth.

Pour in 8 cups chicken broth and add thyme, oregano, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-18 minutes until chicken cooks through completely and shreds easily.

Remove chicken pieces from the summer chicken noodle soup crowd and shred into bite-sized pieces using two forks. Return shredded chicken to the pot and stir in egg noodles, zucchini, and corn kernels.

Simmer for 8-10 minutes until noodles reach tender texture but remain slightly firm. Season generously with salt and black pepper, tasting and adjusting seasonings as needed.

Remove bay leaf before serving. Garnish each bowl with fresh chopped parsley for brightness and a pop of color.