Step 1

Heat oil in a 4 quart Dutch oven or large pot over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic, carrots, and celery. Sauté until tender, about 5-7 minutes.

Step 2

Add chicken broth and chicken breasts. Cover the lid and bring it to a simmer over medium heat until chicken is cooked through, about 12-15 minutes. (If using cooked shredded chicken, just cook until warmed through, about 5 minutes).

Step 3

Remove the chicken and shred into small pieces with 2 forks. Once shredded, transfer back into the pot and mix evenly. (If you use cooked chicken, you can skip this step).

Step 4

Add noodles and cook until al dente according to the package instructions, stirring occasionally, about 6-8 minutes.

Step 5

Turn off the heat and stir in dill and parsley. Season with salt and pepper to taste.

Step 6

Serve immediately and drizzle with lemon juice if desired.