Heat olive oil in a large Dutch oven or heavy soup pot over medium heat. Add chopped onion, carrots, and celery, cooking for 6 to 8 minutes until the vegetables begin to soften.

Stir in the minced garlic and cook for about 1 minute until fragrant.

Pour in the chicken broth, then add the chicken breasts, dried thyme, bay leaf, kosher salt, and black pepper. Bring the liquid to a boil over medium-high heat.

Reduce the heat to low, cover the pot with a lid, and simmer gently for 15 to 18 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Carefully transfer the cooked chicken breasts to a cutting board. Shred the meat into bite-sized pieces using two forks, then set aside.

Increase heat slightly to maintain a low boil. Stir in the wide egg noodles and cook uncovered for 6 to 8 minutes until al dente.

Discard the bay leaf. Return the shredded chicken to the pot, then stir in fresh parsley and lemon juice. Taste and adjust seasoning with additional salt and pepper as needed before serving warm.