Prepare chicken breast by cooking and shredding, or use rotisserie chicken
Chop carrots, celery, onion, and dice potato
In a large pot, combine chicken broth with cream of chicken soup and cream of mushroom soup
Add chopped vegetables and diced potato to the broth
Add shredded chicken, garlic paste, thyme, and rosemary
Season with garlic powder, onion powder, dried oregano, black pepper, smoked paprika, and salt
Bring to a boil, then simmer until vegetables are tender
Cook egg noodles according to package directions and add to soup
Garnish with fresh parsley and serve hot
