1. Remove the chicken skin and bones from the rotisserie chicken and shred the meat into small pieces.
2. In a large pot over medium heat, sauté the diced onions in olive oil until translucent (~3 min).
3. Add the minced garlic, diced carrots, and diced celery and sauté until vegetables begin to soften (~5 min).
4. Add the chicken broth, minced fresh thyme, dried oregano, salt, black pepper, bouillon, and shredded chicken meat. Bring to a boil, then cover and simmer for 20 minutes. Taste and add more salt/seasoning if needed.
5. While the soup is simmering, cook the egg noodles in a separate pot for 1 minute less than the package instructions say (to keep them chewy and al dente). Serve them on the side so they don't get soggy in the soup!
6. Turn off the heat on the soup and stir in the minced parsley and lemon juice.
7. Serve the soup in a bowl and then add the noodles right before eating. Enjoy!
