Begin by heating olive oil in a large Dutch oven over medium-high heat. Add the diced onion, celery, and carrots, sautéing them for about 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute to release its aroma.

Pour in the chicken stock, then add the halved chicken breasts, bay leaves, and the fresh or dried herbs of your choice. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Once the chicken is cooked, remove it from the pot and allow it to cool enough to handle. Shred the chicken into bite-sized pieces.

While the chicken is cooling, add the egg noodles to the simmering soup. Stir occasionally and cook for approximately 8 minutes, or until the noodles are al dente. Once the noodles are cooked, return the shredded chicken to the soup.

Finally, stir in the chopped parsley and, if desired, squeeze fresh lemon juice into the soup for a burst of brightness. Adjust the seasoning with salt to taste, and serve the soup warm.