Place the chicken breasts into the crockpot first, then pour in the chicken broth. Add the chopped carrots, celery, onion, garlic, and all seasonings. Gently stir everything together so the vegetables are evenly submerged and the chicken is mostly covered by the broth. This helps the flavors develop evenly as the soup cooks.

Cover the crockpot with the lid and cook on LOW for 6–7 hours or HIGH for 3–4 hours, depending on your schedule. The soup is ready for the next step when the chicken is fully cooked, tender, and easily pulls apart with a fork, and the vegetables are soft but not mushy.

Carefully remove the chicken breasts from the crockpot and place them on a cutting board or in a bowl. Use two forks to shred the chicken into bite-sized pieces. Once shredded, return the chicken to the crockpot and stir gently so it distributes evenly throughout the soup.

Add the dry egg noodles directly into the crockpot and stir well to make sure they are fully submerged in the broth. Cover again and cook on HIGH for 20–30 minutes, stirring once halfway through if possible, until the noodles are tender and cooked through.

Taste the soup and adjust seasoning as needed with additional salt or pepper. Once everything is well seasoned and hot, ladle the soup into bowls and serve immediately while it’s warm, cozy, and comforting.