Prep the Chicken. Place the chicken breasts in the bottom of your crockpot. Season them with salt, pepper, dried thyme, and dried rosemary.
Add Veggies and Aromatics. Layer the sliced carrots, chopped celery, diced onion, minced garlic, and bay leaves on top of the chicken.
Pour in the Broth. Carefully pour the chicken broth over the ingredients. Make sure everything is submerged in the broth.
Set and Forget. Cover the crockpot and cook on low for 6-7 hours or until the chicken is tender and cooked through.
Shred the Chicken. Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
Add Noodles. About 20-30 minutes before serving, stir in the egg noodles. Cover and let them cook until tender.
Season and Serve. Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves. Ladle the hot soup into bowls, garnish with fresh parsley, and serve.