Season the chicken breasts with salt and pepper. In a large pot over medium-high heat, add a drizzle of oil and sear the chicken until golden brown on one side, about 5 minutes. Flip the chicken and let it brown on the other side too.

Sauté the diced onion, sliced carrots, chopped celery, and minced garlic until the vegetables are softened, about 3-4 minutes.

Pour in the low-sodium chicken broth and sprinkle the dried thyme. Bring the mixture to a gentle boil.

Cook the egg noodles directly in the pot according to package instructions, about 8-10 minutes, until they are tender yet firm.

Shred the chicken after removing it from the pot and return it back to the pot.

Taste and adjust seasoning with salt and pepper as needed before serving.