In a large stock pot add your chicken broth, chicken breasts, carrots, onion, and celery and bring to a boil, reduce heat and simmer until chicken is cooked.
Remove chicken from broth and shred (we like to use our stand mixer to shred).
Add your egg noodles to the broth and bring to a boil and reduce heat and simmer until pasta is cooked.
Add back in your chicken, thyme, parsley, salt and pepper and bring to another boil to heat through.