Gather all your ingredients, including shredded chicken, sliced carrots, chopped celery, and noodles, along with your equipment like a large pot and measuring tools.
Heat the large pot over medium heat and add olive oil, listening for a gentle sizzle.
Add chopped onion to the pot and sauté until translucent, about 5 minutes, filling your kitchen with a sweet aroma and hearing gentle bubbling.
Stir in sliced carrots and chopped celery, cooking for another 7 minutes until they soften slightly and release fragrant, earthy notes.
Pour in the chicken broth and bring the mixture to a gentle simmer, watching for small bubbles and listening to a soft bubbling sound, about 10 minutes.
Meanwhile, cook the noodles separately in salted boiling water until al dente—just tender with a slight bite—then drain and set aside.
Add the shredded cooked chicken and drained noodles to the simmering broth, stirring gently to combine and heat through for about 5 minutes.
Taste the broth and adjust with salt and pepper as needed, then squeeze fresh lemon juice directly into the pot, brightening the flavors.
Stir in chopped fresh herbs to add a lively, aromatic finish, and give everything a final gentle stir.
Serve the soup hot in bowls, garnished with extra herbs if desired, and enjoy a comforting, nourishing bowl of homemade chicken noodle soup.
