Pour the chicken broth into a large stockpot and stir in soy sauce and the juice and zest of the lemon. Warm the mixture over medium heat until it begins to simmer, filling your kitchen with a bright, fragrant aroma.
While the broth warms, chop carrots, celery, and onion into small, even pieces. This helps them cook quickly and evenly.
Add a splash of oil to the simmering broth, then toss in the chopped vegetables. Sauté for about 5 minutes until fragrant and slightly softened, with the vegetables shimmering and releasing their aroma.
Stir in the bite-sized chicken pieces and cook for 8-10 minutes, until the chicken is just cooked through and no longer pink, with a tender, juicy texture.
Add the egg noodles directly into the broth and cook for about 7 minutes, or until they are tender but still have a slight bite. The noodles will soak up the flavors and swell slightly.
Once the noodles are cooked, taste the broth and adjust seasoning with salt and pepper as needed. The soup should be clear, fragrant, and brimming with color and aroma.
Finish by stirring in freshly chopped herbs for a burst of freshness and vibrant color, right before serving.
Ladle the hot, bright soup into bowls, ensuring each serving has tender chicken, crisp vegetables, and flavorful noodles. Serve immediately for the best texture and taste.
