Take your chicken breasts and with a mallet flatten to about an inch thick. Season both sides with salt and pepper.
Heat the olive oil in a dutch oven over medium heat and add chicken. Cook one side for about 5 min and flip to the other cooking until it comes to temp of 165 degrees.
Remove from dutch oven and allow to cool for 5 min before shredding.
While chicken is cooling add the butter to the now empty pot and scrape the bottom with a wooden spoon as the butter melts.
Once butter is melted add the onion and cook for about 3 minutes until they soften and become translucent.
Add in the carrots and celery and cook until they have softened. About 5-7 min.
Add in the garlic for 30 seconds or until fragrant.
Add in the chicken stock, shredded chicken and remaining spices and bring to a boil.
Once boiling reduce to low heat and add in the egg noodles and simmer until the noodles are done. They do not take long to cook so watch carefully.
Serve warm with a fresh slice of bread.