Heat a large pot over medium heat and add a little oil. Sauté the onion, carrot, and celery for 4–5 minutes until softened and fragrant. Add the garlic and cook for a further 30 seconds.
Pour in the chicken stock and bring to a gentle simmer. Add the chicken pieces and cook for 15–20 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot, shred it using two forks, then return it to the soup.
Add the noodles and simmer for 5–8 minutes, or until just tender. Stir occasionally to prevent sticking.
Taste and adjust seasoning with salt, pepper, and herbs as needed.
Serve hot, optionally garnished with fresh parsley or a squeeze of lemon juice for extra flavour if desired.
