Preheat oven to 400 degrees and line a baking sheet with foil. Lay the chicken breasts on the baking sheet and drizzle each with 1/2 tbsp of olive oil. Brush the oil over the breasts and then generously season the tops with salt and pepper.
Bake the chicken for 40-50 minutes until the skins are crispy and the internal temperatures reach 165 degrees.
While the chicken is roasting, prep your veggies.
In a large pot or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Add the onion, celery, and carrots and cook until soft, about 7-10 minutes.
Add the garlic and cook until fragrant, about 1 minute. Next, add the chicken broth, dried thyme, and about 2 tsp EACH of salt and pepper.
When the chicken is done roasting, let it cool for a few minutes and then shred. Add the shredded chicken to the pot, along with any chicken juices on your roasting pan (none of the yucky stuff, just juices). Bring the pot to a boil and then lower the heat to medium.
Let everything marry in the pot at a medium simmer for about 15 minutes. Then add the egg noodles and cook until they are soft, about 10 minutes. Add the fresh parsley and taste for seasoning, adding extra salt and pepper if needed.
**Note: Store leftovers in the refrigerator for up to one week. The egg noodles will continue to suck up the broth, so it’s best when eaten during the first few days. You may add more broth as needed for leftovers, but you may also need to reseason.