Chop carrot into 1/4 inch pieces, slicing the large end into half or quarters before chopping. Slice the celery rib in half down the middle, then chop into 1/4 inch pieces.
Heat olive oil in a medium saucepan over medium heat. Add carrots, celery, garlic and reduce heat to medium low. Sweat the vegetables for 5 minutes, stirring occasionally. Add thyme and parsley. Stir to incorporate and continue to sweat until the pan begins to brown slightly.
Deglaze the saucepan with white wine and cook until wine is absorbed.
Add chicken broth. Bring to a boil, then reduce heat to medium low and simmer 7 to 8 minutes.
Add chicken and egg noodles. Let simmer 7 to 8 minutes or until the noodles are al dente.