Step 1 of 7
Bring chicken broth to a boil in a large pot.
Step 2 of 7
Add chicken breasts, bay leaves, and thyme. Reduce heat and simmer for 20 minutes.
Step 3 of 7
Remove chicken, shred it, and set aside.
Step 4 of 7
Add carrots, celery, onion, and garlic to the broth. Simmer for 10 minutes.
Step 5 of 7
Add egg noodles and cook for 8-10 minutes until tender.
Step 6 of 7
Return shredded chicken to pot and heat through.
Step 7 of 7
Remove bay leaves, season with salt and pepper, and serve hot.