Start by heating a large pot over medium heat. Add a splash of oil and toss in the chopped onions, carrots, and celery. Sauté until they soften slightly—about five minutes.

Next, place the boneless skinless chicken breasts into the pot along with minced garlic. Pour in enough chicken broth or stock to cover everything. Adding salt, pepper, thyme, and the bay leaf will enhance the flavor profile as it simmers together. Bring this mixture to a gentle boil before reducing it to low heat.

Allow the soup to simmer uncovered for about an hour. This slow cooking process allows all those wonderful flavors to meld beautifully while keeping the chicken tender and juicy. Stir occasionally and check if you need to add more broth.

After an hour has passed, carefully remove the chicken breasts from the pot using tongs or a slotted spoon. Let them cool slightly before shredding them into bite-sized pieces. Return the shredded chicken back into the pot.

Stir in those egg noodles along with any additional broth needed to achieve your desired consistency. Cook until al dente according to package instructions—this usually takes around five minutes.

Lastly, squeeze in some fresh lemon juice just before serving for that bright pop of flavor! Taste your soup one last time; adjust seasoning if needed.