Start by washing, drying, and dicing your carrots, onions, and celery.

In a large pan, heat olive oil over medium heat. Add in the diced carrots, onions, and celery. Sauté until the onion becomes translucent.

Move everything into a large stock pot. Pour in your homemade chicken broth along with the shredded cooked chicken, sautéed veggies, thyme, salt, and pepper. Stir gently to combine.

Turn up the heat to medium-high and bring your soup mixture to a gentle boil.

Once boiling, reduce the heat back to medium and add in your uncooked egg noodles. Stir gently and let them cook for about 15 minutes or until tender.

Taste and adjust seasoning by adding more salt or pepper if needed.

Ladle the soup into bowls and serve hot, garnished with fresh herbs if desired.