Heat a Dutch oven or large pot over medium heat

Add olive oil, onions, garlic, carrots, and celery. Sauté for 5 minutes.

Then add broth, bay leaves, thyme, turmeric, salt, pepper, and the chicken breasts.

Bring to a simmer and let simmer for 30 minutes or until chicken is 165F.

Then remove the chicken and shred it.

While you remove the chicken, add the egg noodles and continue to let the mixture simmer for 5-7 minutes while you shred the chicken

Add the chicken back to the soup

Remove from heat and enjoy!