Fill a medium sized pot with water and bring to a boil. Add the boneless, skinless chicken breasts and continue boiling on a medium heat until chicken is cooked through (about 20 minutes.) Remove chicken from the water and use a knife and fork to shred into small pieces about 1/2 inch or less. Set shredded chicken aside.
NOTE: Set the water aside in case you need to add more chicken broth at the end of this recipe. I ended up using two cups of this water at the end of mine to make additional soup broth.
While the chicken breasts are boiling, prepare the carrots, celery, and onion. Heat olive oil on medium-high in a large dutch oven (or stock pot). Add carrots, celery, and onion and saute for 5 minutes until tender, stirring occasionally. Add garlic and continue to saute for 1-2 more minutes.
Add the chicken broth, bay leaves, thyme, oregano, and black pepper to the vegetables and bring to a boil. Allow the soup to boil gently for 5 minutes.
Add the egg noodles and allow the soup to boil for 10 minutes, or until the egg noodles are cooked soft. If you would like to add more broth to your soup, do this now. NOTE: The egg noodles will continue to absorb broth even after they are cooked. This is normal. If you add additional plain broth to your soup, you may need to adjust the amount of salt, pepper, and herbs to season it to taste.
Stir in the shredded chicken from step one. Add the lemon juice and continue to cook soup on medium-low heat for about 2-3 more minutes so that the chicken is warmed through. Serve. Optional: Garnish with fresh cilantro or fresh parsley.
Soup will keep in the refrigerator for up to a week (stored in an airtight container.) You can freeze the soup for up to six months.