Chop the onion, slice carrots, and dice celery into bite-sized pieces. Mince the garlic cloves.

In a skillet over medium heat, drizzle olive oil and add the diced onion. Sauté for about 5 minutes until translucent.

Transfer the sautéed onions and garlic into your crockpot. Add in the sliced carrots and chopped celery.

Place the chicken breasts on top of the vegetable mixture and pour in the chicken broth.

Sprinkle dried thyme, salt, and pepper over the top of your chicken and veggies.

Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours.

About 30 minutes before serving, stir in the wide egg noodles.

Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.