Place chicken breasts, salt, pepper, garlic, and water into a large stockpot, bring to a boil, then reduce to a low boil and cook for 1 hour.

Remove chicken from the pot and set aside to cool slightly.

Add chopped carrots, potatoes, onion, celery, and brown rice to the broth and cook at a low boil for 45 minutes.

Chop the cooked chicken into bite-sized pieces.

Return the chicken to the pot, add the egg noodles, and cook for 10–15 minutes until noodles are tender.