Prepare the ingredients: chop 3 medium carrots, dice 3 celery stalks, and finely chop 1 medium onion. Mince 3 garlic cloves.

In a large pot over medium heat, add 2 teaspoons of olive oil. Sauté onion and garlic for about 2 minutes until fragrant.

Add chopped carrots and diced celery, stir occasionally, and cook for about 5-7 minutes.

Add the 4 boneless, skinless chicken breasts and pour in 4 cups of low-sodium chicken broth. Bring it to a boil, then reduce to simmer for about 20 minutes.

Remove cooked chicken, shred it into bite-sized pieces, and return it to the pot.

Stir in 8 ounces of wide egg noodles, and cook according to package instructions, approximately 8 minutes.

Once the noodles are cooked, stir in 1 teaspoon of dried thyme and ¼ cup of fresh chopped parsley. Season with salt and pepper.