Heat oil in a large pot over medium-high heat. Add the chicken and cook until browned on both sides but not fully cooked, about 4-5 minutes per side. Transfer the chicken to a plate and set aside.

In the same pot, add the onions, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.

Pour in the chicken broth and add the thyme, basil, and parsley. Bring to a boil.

Return the chicken breasts to the pot, reduce the heat to a simmer, and cook until the chicken is fully cooked, about 10-12 minutes. Transfer the chicken to a plate and let it cool slightly.

Add the egg noodles to the pot and cook according to the package instructions, usually 8-10 minutes.

While the noodles cook, shred the chicken with two forks.

Return the shredded chicken to the pot, stir, and season with salt and pepper to taste. Serve hot.