In a large pot, heat oil over medium heat. Add onions, carrots, and celery and cook, stirring often, until softened, about 5 to 7 minutes.
Add garlic, thyme, 1/2 Tbsp salt, and 1 tsp pepper and saute for another minute. Add bay leaf, vegetable broth, and water and turn heat up to high. Bring to a boil and then reduce heat and simmer for 30 minutes.
Stir in the noodles and chickpeas and simmer for another 5 minutes. Discard bay leaf and season with more salt and pepper, as needed.