Prepare your vegetables by washing and dicing the carrots, celery, and onion into uniform pieces.

In a large stock pot over medium heat, add olive oil and sauté the onion until translucent (about 5 minutes).

Add the diced carrots and celery; cook until softened (another 5 minutes).

Pour in the homemade chicken broth and bring to a gentle boil.

Stir in the shredded chicken breast along with thyme, salt, and pepper.

Once boiling, add the uncooked egg noodles and cook for about 15 minutes or until the noodles are al dente.

Adjust seasoning as needed before serving hot.