Place the chicken breasts into a large soup pot and cover with chicken broth. Bring to a gentle simmer over medium heat, then cook until the chicken is cooked through and tender, about 15 minutes. Remove the chicken, let it cool slightly, then shred it into bite-sized pieces.
While the chicken is cooking, heat olive oil in a large pot over medium heat. Add the minced garlic and dried thyme, sautéing until fragrant and the garlic turns golden, about 1 minute. The kitchen will fill with a warm, savory aroma.
Add the shredded chicken back into the pot along with the orange zest. Stir everything together, allowing the citrus aroma to mingle with the herbs and chicken for about 2 minutes.
Increase the heat to bring the broth to a gentle boil, then add the egg noodles. Cook for about 8 minutes, or until noodles are tender and plump, and the broth is slightly thickened.
Taste the soup and season with salt and pepper as needed to enhance the flavors. The broth should be vibrant and aromatic, with tender noodles and juicy pieces of chicken floating in it.
Serve the soup hot in bowls, spooning the broth, noodles, and chunks of chicken into each serving. The soup should look inviting with a clear, citrus-infused broth and a hearty, steaming appearance.
