In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until the vegetables have softened, about 8 minutes.
Add the minced garlic to the pot and cook for 1 minute, until fragrant.
Pour in the chicken broth and add the chicken breasts, bay leaf, salt, and pepper. Increase the heat to high and bring the soup to a boil.
Once boiling, reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the chicken is cooked through and easily shreds with a fork.
Remove the chicken breasts from the pot and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot.
Increase the heat to medium-high and bring the soup back to a simmer. Stir in the egg noodles and cook for 8-10 minutes, or until the noodles are tender.
Turn off the heat and remove the bay leaf. Stir in the chopped parsley and dill. Taste the soup and adjust seasoning with more salt and pepper if needed.
