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Heat olive oil in a large dutch oven of heavy pot with lid over medium to medium-high heat until hot and shimmering.
Add carrots, celery and onion and sautee on medium heat for around 10 minutes until veggies are softened.
Add in garlic, turmeric, thyme, rosemary, lemon zest, salt, pepper and pinch of cayenne (if using). Sauté over medium heat for about 1-2 minutes until garlic is fragrant.
Stream in chicken or bone broth and add in 1 bay leaf and juice of ½ lemon. Stir to combine and bring to a boil over medium-high heat.
Once a boil is reached, add in 2-3 cups of egg noodles and shredded chicken. Bring back to a boil and then cover and turn heat down to low.
Simmer over low heat for 10-15 minutes until the pasta is soft. Remove from heat. Taste and add additional salt & pepper according to preference. Add in chopped parsley and serve. Enjoy!