Place the chicken pieces in a large heavy-bottomed pot, add a splash of water or broth, and bring to a gentle simmer. Cook for about 30 minutes until the chicken is tender and cooked through, and the kitchen fills with a comforting aroma.
Remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine strainer into a bowl to clarify and remove impurities, then return it to the pot.
While the broth simmers, shred the cooked chicken into bite-sized pieces using two forks, and set aside.
In the same pot, heat olive oil over medium heat. Add diced onion, chopped celery, and sliced carrots, then sauté until vegetables are soft and fragrant, about 7 minutes. The vegetables should look slightly translucent and smell sweet and earthy.
Pour the strained broth back into the pot, bring to a gentle boil, then add the egg noodles. Cook until noodles are al dente, roughly 8 minutes, tasting to ensure they’re just tender.
Stir in the shredded chicken, then simmer for another 2-3 minutes to warm everything through. Season with salt and pepper to taste, adjusting as needed.
Finish by squeezing fresh lemon juice into the soup and sprinkling with chopped herbs for a bright, herbal lift. Give the soup a final stir and taste again for seasoning.
Serve the hot soup in bowls, garnished with extra herbs or lemon wedges if desired. Enjoy the comforting warmth and nourishing goodness in every spoonful.
