Add olive oil to a large pot over medium heat. Stir in onion, celery, and carrots and gently saute for 7-10 minutes, or until softened.
Add in black pepper, sea salt, thyme, turmeric, bone broth, water, chicken, and egg noodles. Bring mixture to a boil, reduce heat to a simmer, and cook for 20 minutes or until the noodles are tender. Divide soup into bowls and garnish with fresh parsley. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.