Sauté the vegetables:

Heat olive oil in a large saucepan over medium heat until shimmering. Add chopped celery, carrots, and onion. Season with salt and pepper. Cook for about 4 minutes, stirring occasionally, until onion becomes translucent and celery brightens.

Build the flavor base:

Add minced garlic and dried thyme to the pan. Stir for 1 minute until fragrant (don't let garlic brown). Pour in chicken broth and scrape up any brown bits from the bottom of the pan.

Cook the chicken:

Bring the broth to a gentle simmer with steady bubbles (not a rolling boil). Add chicken thighs, ensuring they're covered by liquid. Simmer for 15 minutes until chicken is cooked through and tender. Don't let it boil hard as this makes chicken tough.

Prepare the noodles:

While chicken cooks, drain Palmini noodles in a colander and rinse under cold water for about 10 seconds. This removes the brine that can affect soup flavor.

Shred and combine:

Remove cooked chicken with tongs and place on a cutting board. Use two forks to shred the meat into tender pieces. Return shredded chicken to the pot. Add rinsed Palmini noodles and stir gently to combine. Cook for 3-4 minutes until noodles are heated through and softened.

Season and serve:

Taste the soup and adjust salt and pepper as needed. Remember flavors intensify as soup sits, so don't overseason.