Start by cutting the chicken breasts into bite-sized pieces. Season them with a pinch of salt and pepper.

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces and cook until they are browned and no longer pink in the center. This usually takes about 5-7 minutes. Once cooked, remove the chicken from the pot and set it aside.

In the same pot, add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté the vegetables for about 5 minutes or until they begin to soften.

Pour the chicken broth into the pot with the sautéed vegetables. Stir in the dried thyme and bring the mixture to a boil.

Once the broth is boiling, add the wide egg noodles. Cook them according to the package instructions, typically around 7-8 minutes, until they are tender.

Return the cooked chicken pieces to the pot. Stir everything together and let it simmer for another 2-3 minutes to ensure the chicken is heated through.

Taste the broth and adjust the seasoning with more salt and pepper if needed. Once you're satisfied with the flavor, ladle the chicken and noodles into serving bowls. Garnish with chopped fresh parsley if desired.