Heat a large stockpot over medium-high heat. 

Add the carrots, celery, chicken breast, salt and pepper. 

Cover with broth, (about 4 cups), and boil until chicken is just cooked through, about 15-20 minutes.

Remove the chicken from the stockpot and set aside.

Add egg noodles and the rest of the broth to the stock pot and continue to boil until egg noodles are tender, about 5-7 minutes.

Meanwhile, shred the chicken and add it back to the pot once the noodles have finished cooking.

Add more salt & pepper to taste.