How to make my chicken noodle soup thicker?
I don't see any starch on the list.  Starch is generally how you thicken stocks and sauces.

Corn starch is probably the most common and the easiest to find, and you should see results with no more than a tablespoon.  Just be sure to add it while the soup isn't too hot and stir very thoroughly, otherwise you'll end up with lumps.

A more reliable approach is to use a roux, although that will give you a more "creamy" end product.  If you just want a little thickening, use a starch like corn starch or tapioca flour.