Chop onions, carrots, and celery, set aside.
In a large soup pot over medium-low heat, heat olive oil and butter.
Add chopped veggies, salt, pepper, Italian seasoning, and thyme ( if using dry)
Sauté for 3-5 minutes to bring out the flavor.
Add chicken cook another 2-3 minutes turning chicken once.
Grate or press garlic over chicken and cook another 1-2 min making sure garlic doesn't brown.
If using fresh thyme get about 5 thyme sprigs from package, use one sprig to tie around others to hold them together. Toss this on top of the chicken.
Add broth and water and bring to a boil.
Reduce to a simmer and cook 20 minutes or until chicken is no longer pink inside.
Pull chicken out onto a plate shred with a fork and knife. Add back to pot.
Add egg noddles and cook for another 15-20 min.
Season with more salt and pepper as needed.