Prepare your ingredients by dicing the onion, slicing the carrots and celery, and mincing the garlic.

Sauté in a large pot over medium heat. Add a splash of olive oil and toss in the onions and garlic. Cook until fragrant, about 2 minutes.

Add the carrots and celery, cooking until slightly softened, around 5 minutes.

Combine chicken breasts and pour in enough broth to cover them completely. Season with salt, pepper, and thyme.

Boil the mixture, then reduce the heat to low. Let it simmer for about 20 minutes, or until the chicken is cooked through.

Shred the chicken using two forks and return it to the pot. Stir in egg noodles and allow simmering until they are tender, approximately 10 minutes.

Serve hot in bowls, garnished with extra thyme if desired.