The best easy chicken noodle soup

1. Remove the chicken skin and bones and shred the meat into small pieces (I used my hands).
2. In a large pot over medium heat, sauté the onions in olive oil until translucent (~3 min); add the garlic carrots and celery and sauté until vegetables begin to soften (~5 min).
3. Add the chicken broth, thyme, oregano, salt, pepper, bouillon and chicken meat; bring to a boil and then cover and simmer for 20 minutes - taste and add more salt / seasoning if needed.
4. While the soup is simmering, cook the egg noodles in a separate pot for 1 minute less than the package instructions say (so that they stay chewy and al dente); serve on the side so they don't get all soggy in the soup!
5. Turn off the heat on the soup and stir in the parsley and lemon juice; serve in a bowl and then add the noodles right before eating -- enjoy!