Add oil to an 8- quart soup pot and place over medium heat. Add the carrots, leeks, shallots, garlic, ginger, parsley and bay leaves. Cook and stir for about 6 to 8 minutes, or until the vegetables are softened.
Pour in the chicken broth and bring the liquid to a boil. Add the chicken, lower to a simmer and continue to simmer for a few minutes to heat through; season with salt and pepper.
Meanwhile, in a separate large pot, cook the egg noodles according to package directions.
When ready to serve, ladle the soup into bowls, add the noodles, and sprinkle with fresh chopped parsley.