for cooking the chicken
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In a large stockpot, add a tablespoon of oil over medium heat. Add the onions and cook for a few minutes; add the garlic and stir until it becomes fragrant. Add the chopped celery and carrots, salt, pepper, thyme, and oregano. Stir to combine and cook for 5-7 minutes.
Add 1 1/2 cups of water, chicken broth, or stock, and the chicken. Bring it to a boil, and then simmer it, covered, for 15 to 20 minutes, stirring once or twice. Fat will likely rise to the surface; you can just skip it off, but you certainly don't have to. (Fat give flavor!) Remove the chicken from the pot to a cutting board.
Add the remaining stock or water to the pot along with the egg noodles. Let the noodles cook for 8 to 10 minutes until they're al dente. With a fork, shred the chicken into smaller pieces while the pasta cooks. Then return the chicken to the pot when the noodles are ready.
Stir everything together and simmer for a few minutes. Taste the soup and adjust the seasonings. It will likely need more salt and pepper.
To assemble: divide the soup into 3 or 4 containers and store in the fridge. Any extra can be frozen!