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Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until the vegetables start to soften, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
Cook the Chicken: Pour in the chicken stock and bring to a simmer. Add the chicken breasts to the pot and poach them in the simmering stock for about 15-20 minutes, or until they are cooked through and tender.
Prepare the Noodles: In a separate pot, cook the egg noodles according to the package instructions. Drain and set aside.
Shred the Chicken: Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Combine and Season: Add the cooked noodles to the pot with the chicken and vegetables. Season the soup with salt, pepper, and the juice of 1 lemon. Stir in the chopped parsley just before serving.