Add olive oil to a large pot or dutch oven. Turn heat to medium-high.
Once olive oil is warmed, add celery, carrots, and onion. Cook for about 7 minutes, or until veggies start to soften, stirring occasionally. Add minced garlic and stir into veggies. Let cook for 1-2 minutes but do not let it burn.
Add chicken broth, bay leaves, dried thyme, dried oregano, and black pepper. It will sizzle violently, which will help scrape off the browned bits from the bottom of the pan. Bring broth to a boil and let boil for 5 minutes, or until veggies are tender enough to cut with a fork.
Add egg noddles and cook for 8-10 minutes, until al dente. If the broth is too low for your taste, it's okay to add 1-2 cups of water.
Add chicken, fresh parsley, and lemon juice. Let it boil for 2 more minutes, until chicken is warmed through. Taste the soup to see if it needs salt. If so, add about 1/2 tablespoon of salt. Keep adding more if the soup still needs it. I added about 3/4 tablespoon in total. Serve immediately and enjoy with a great piece of crusty bread. Yummm!