In a large pot over high heat, add chicken stock, carrots, celery, onion, thyme, salt, and pepper. Â Bring to a boil and add chicken breasts. Cover pot and boil on high for 20 minutes, or until the chicken's internal temperature reaches 165 degrees F. Remove chicken from the soup and set aside to cool. Add egg noodles and stir well. Â Boil for 10 minutes. Once the cihcken is cool enough to handle, shred into bite sized pieces. Stir shredded chicken back into the soup. Stir in parsley and hot sauce.