In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sliced carrots and celery to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

Sprinkle in the dried thyme, dried parsley, black pepper, and salt. Stir well to combine.

Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the shredded chicken and egg noodles. Reduce the heat and let it simmer for about 10-12 minutes, or until the noodles are cooked through.

Stir in the heavy cream and lemon juice. Allow the soup to heat through for an additional 2-3 minutes. Taste and adjust seasoning if necessary.

Serve hot, garnished with fresh chopped parsley.