Add the chicken breasts to the bottom of the slow cooker. Drizzle with olive oil, then add the onion, carrots, celery, and garlic.

Pour in the chicken broth and add the thyme, dried parsley, rosemary, bay leaves, salt, and black pepper.

Cover and cook on low for 6 hours, or until the chicken is cooked through and tender enough to shred easily. The chicken should reach 165°F in the thickest part.

Remove the chicken from the slow cooker and shred it with two forks.

Return the shredded chicken to the slow cooker and stir to combine.

Add the egg noodles to the slow cooker. Cover and cook on high for 20 to 30 minutes, stirring once or twice if needed, until the noodles are tender.

Remove and discard the bay leaves. Taste and adjust seasoning with additional salt and black pepper if needed.

Ladle into bowls and garnish with chopped fresh parsley and extra black pepper before serving.