First, in a large pot, heat the olive oil and add the chopped carrots, celery and onions.

Then sauté the vegetables until they’re soft. This should take about 10-12 minutes. Dont rush this process. You really want to be sure the vegetables are soft. Add the chopped garlic, salt, pepper, rosemary and thyme. Sauté for another minute.

After that, add the chicken broth and raise the heat to medium high. Season wiht salt, pepper and garlic powder.

Now add in the shredded chicken and stir everything together. Let the soup come to a soft boil.

Then add in the egg noodles and cook them until they're soft.This should take about 5 minutes.

Finally, re season the sauce if needed and remove the thme stems. Serve warm in individual bowls. Enjoy!