In a large pot over medium heat, add olive oil or butter and heat until shimmering. Toss in diced onion, sliced carrots, and sliced celery; sauté for 5–7 minutes until softened.

Stir in minced garlic and continue to cook for another 30 seconds until fragrant.

Add chicken, chicken broth, salt, pepper, thyme, and bay leaves to the pot. Bring to a boil, then lower heat and let simmer for 20 minutes.

Once the chicken is cooked, remove it from the pot, shred it with two forks, and return the shredded meat back to the soup.

Stir in egg noodles and let cook for 6–8 minutes, or until tender.

Remove bay leaves, mix in chopped parsley, and add lemon juice if desired. Adjust seasoning as necessary.