Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables start to soften.

Add garlic and herbs. Stir in the garlic, thyme, oregano, and bay leaf. Cook for 30 seconds until fragrant. Season with a pinch of salt and pepper.

Pour in the broth. Add the chicken broth and bring to a gentle boil. If you’re using raw chicken, add it now.

Poach the chicken. Reduce heat to a simmer. Cover and cook for 12–15 minutes, or until the chicken is cooked through (internal temp 165°F/74°C). Remove the chicken to a plate and let it rest for a few minutes.

Cook the noodles. Add the noodles to the simmering broth. Cook according to package directions until just al dente. Avoid overcooking, as they’ll continue to soften in the hot soup.

Shred the chicken. While the noodles cook, shred the chicken using two forks. Keep the pieces bite-sized for easy eating.

Combine and brighten. Return the shredded chicken to the pot. Stir in lemon juice and parsley. Taste and adjust salt and pepper. If using spinach, mushrooms, or peas, stir them in now and simmer for 2–3 minutes.

Rest and serve. Turn off the heat and let the soup sit for 5 minutes to meld flavors. Remove the bay leaf. Ladle into bowls and serve with extra lemon and a crack of black pepper.