In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
Stir in the garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth, then add bay leaves, thyme, parsley, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low and simmer for 15 minutes to let the flavors meld.
Add the shredded chicken and noodles. Cook for 8 to 10 minutes, until the noodles are tender but not mushy. Stir occasionally to prevent sticking.
Taste and adjust seasoning with more salt and pepper if needed. For extra brightness, stir in the lemon juice just before serving.
Remove bay leaves. Ladle soup into bowls, garnish with fresh parsley, and serve hot.