Heat a large soup pot over medium heat and add oil. Once shimmering, add the chopped carrots, celery, and onion. Sauté until fragrant and slightly softened, about 5 minutes, until the vegetables are translucent and fragrant.
Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded cooked chicken and a sprig of thyme or a pinch of chopped fresh herbs. Let it simmer uncovered for about 15 minutes, allowing flavors to meld and vegetables to soften further.
While the soup simmers, cook your egg noodles in boiling water until al dente, following package instructions. Drain and set aside.
Taste the broth and season with salt and pepper as needed. Remove the thyme sprig if used. Add the cooked noodles into the soup and stir gently to combine. Let simmer for another 2 minutes so the flavors meld.
Finish by stirring in fresh lemon juice and chopped herbs, brightening the flavors and adding a burst of fresh aroma.
Serve the hot soup in bowls, garnished with extra herbs if desired, and enjoy the comforting, vibrant flavors.
