Gather all your ingredients: chicken breasts, carrots, celery, onion, garlic, chicken broth, egg noodles, bay leaves, salt, and pepper. Chop the carrots, celery, and onion into small pieces, and mince the garlic.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Stir frequently for about 5-7 minutes until the vegetables are softened and onions turn translucent.

Place chicken breasts into the pot, and pour in 6 cups of chicken broth along with the bay leaves. Bring to a gentle simmer and cook for 15-20 minutes until chicken is fully cooked.

Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces. Return shredded chicken to the pot and stir well.

Bring the soup back to a simmer and add 2 cups of egg noodles. Cook for an additional 8-10 minutes, or until noodles are tender but firm.

Season the soup with salt and pepper to taste, removing bay leaves before serving. Stir in freshly chopped herbs like parsley or thyme.