Heat the large stockpot over medium heat and add the olive oil. Once shimmering, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and become fragrant.
Add the minced garlic to the pot and cook for another minute until it releases a strong, inviting aroma.
Place the chicken breasts into the pot and pour in the chicken broth, bringing the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and let the chicken simmer for about 15 minutes until cooked through and tender.
Remove the chicken from the broth and transfer it to a cutting board to cool slightly. While it cools, increase the heat to bring the broth back to a gentle simmer.
Shred the cooled chicken into bite-sized pieces and return it to the simmering broth. Add the chopped parsley, thyme, lemon zest, and a squeeze of lemon juice for brightness.
Stir in the egg noodles and cook for about 8 minutes until tender and cooked through, stirring occasionally to prevent sticking.
Taste the soup and season with salt, pepper, and more lemon juice if desired. The soup should be flavorful, with a fresh citrus aroma.
Once the noodles are tender and the flavors meld together, remove the soup from heat and ladle into bowls.
Garnish with additional chopped parsley and a wedge of lemon for serving, if desired. Enjoy this bright and comforting chicken noodle soup.
