Place the chicken in a large soup pot, cover with water, and bring to a boil. Reduce heat and simmer for about 20 minutes until cooked through. Remove chicken, let cool slightly, then shred with two forks.
8 oz egg noodles
In the same pot, heat olive oil over medium heat. Add chopped onion, sliced celery, and diced carrot. Sauté until vegetables are tender and fragrant, about 5 minutes.
8 oz egg noodles
Add minced garlic and cook for another minute until it becomes aromatic and slightly golden.
8 oz egg noodles
Pour in chicken broth and bring the mixture to a gentle simmer. Add chopped thyme and season with salt and pepper to taste. Let it simmer for about 10 minutes to develop flavors.
8 oz egg noodles
While the broth simmers, cook the egg noodles in a separate pot according to package instructions until al dente. Drain and set aside.
8 oz egg noodles
Add shredded chicken to the simmering broth, stirring to combine. Cook for another 5 minutes to heat through.
8 oz egg noodles
Stir in lemon zest and lemon juice, adjusting seasoning with salt and pepper as needed. The bright citrus will lift the flavors of the broth.
8 oz egg noodles
Finally, add the cooked noodles to the soup, stirring gently to distribute evenly. Allow everything to simmer together for another 2-3 minutes.
8 oz egg noodles
Taste the soup and make any final adjustments of salt, pepper, or lemon juice. The broth should be clear, fragrant, and vibrant in flavor.
Serve the soup hot in bowls, garnished with extra fresh herbs or lemon slices if desired. Enjoy the bright, comforting flavors in a vibrant, hearty bowl.
