Chop the carrots, celery, and onions into bite-sized pieces. Heat a splash of olive oil in a large pot over medium heat and add the chopped vegetables. Sauté for about 5 minutes until softened.

Add the bone-in chicken pieces and chicken broth to the pot. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 20-25 minutes until chicken is fully cooked.

Remove the chicken pieces from the pot, let them cool slightly, then shred the meat with two forks. Return shredded chicken to the pot.

Stir in egg noodles, followed by fresh parsley and thyme. Simmer uncovered for about 7-10 minutes, or until noodles are tender.

Taste and season with salt and pepper as needed. Serve hot, garnished with additional herbs if desired.