Start by cooking the chicken in a large pot of boiling water until it is fully cooked.
Remove the chicken from the pot and let it cool before shredding it into small pieces.
In the same pot, sauté onions, carrots, and celery until they are soft and fragrant.
Add the shredded chicken back into the pot along with chicken broth, water, and seasonings.
Bring the soup to a boil and then reduce the heat to a simmer, letting it cook for about 20 minutes.
Add in the egg noodles and cook until they are tender, usually about 8-10 minutes.