Heat a large Dutch oven on the stovetop over medium heat. Add the olive oil to the pot, with the onion and celery. Saute on medium-low for 3-5 minutes until the vegetables start to soften.

Push the onion and celery to the sides of the pot to make space for the chicken to cook. Drizzle a dash more olive oil on the bottom of the pot if necessary.

Place the chicken thighs in the center of the pot and sprinkle with salt, pepper, garlic powder, onion powder, and Italian seasoning. Cook the chicken until the outside is just opaque, about 3-5 minutes per side.

Add the chicken stock, carrots, and garlic to the pot. Scrape any browned bits off the bottom of the pot. Bring the soup to a simmer and cook for 10-15 minutes until the chicken is cooked through.

Remove the chicken from the pot and transfer it to a cutting board. Shred the chicken using two forks.

Add the shredded chicken to the Dutch oven. Add the egg noodles, and allow the soup to simmer for about 8-10 more minutes until the noodles are cooked al dente. Season to taste with salt and pepper. Serve and enjoy