Boil chicken breasts in water until cooked throughout. Drain and cut chicken into 1 - 2 inch pieces. Add to pot along with broth.
Wash celery and cut into large slices. Peel onion, garlic & carrot & cut into large slices. Add to pot and bring to boil. Reduce to heavy simmer.
Add salt, pepper & bay leaves. Stir and cook til carrots are fork tender about twenty minutes. Check seasoning and add more salt or pepper if needed.
Add egg noodles. Cook til al dente about 6 minutes. Serve soup piping hot.