Place the chicken breasts into a large pot, cover with chicken broth, and bring to a gentle simmer. Cook until the chicken is cooked through and tender, about 15 minutes.
Remove the chicken from the broth, let it cool slightly, then shred into bite-sized pieces. Meanwhile, add chopped onion, diced carrots, and diced celery into the broth and continue simmering for another 10 minutes until the vegetables are tender.
While the vegetables are cooking, cook the egg noodles in a separate pot according to package instructions until al dente. Drain and set aside.
In the simmering broth, add minced garlic, dried thyme, and bay leaf. Let it simmer uncovered for 5 minutes until the broth becomes fragrant and slightly reduced.
Remove the bay leaf, then stir in the shredded chicken and cooked noodles. Warm through for another 2-3 minutes.
Taste the soup and season with salt and freshly ground pepper as needed. Finally, sprinkle chopped fresh herbs over the top for a burst of aroma and color.
