Boil water and cook egg noodles. Once egg noodles are cooked, drain and set aside.
Place carrots, celery, garlic and onion in a large pot with olive oil. Sautéed until the veggies are browned.
Remove veggie mixture from pot and set aside in a bowl.
Place cubed chicken breasts in the same spot you used to brown the veggies in. Add in some olive oil, salt and pepper. Fry until chicken is no longer pink.
Add in vegetable mixture back into chicken mixture.
Add the fresh thyme, oregano, dill, lemon grass, cooked egg noodles and chicken broth into the pot with the vegetables and chicken.
Simmer soup for at least an hour.
Ladle soup up and garnish with a sprig of thyme.
Enjoy!