Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Simmer Soup: Pour in the chicken broth and add the chicken, Italian seasoning, and bay leaf. Season with a pinch of salt and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.

Shred Chicken: Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaf.

Cook Noodles: Return the shredded chicken to the pot. Increase the heat to bring the soup back to a gentle boil. Add the egg noodles and cook according to package directions, usually about 8-10 minutes, or until al dente.

Finish and Serve: Stir in the chopped parsley and lemon juice (if using). Taste and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls and garnish with additional parsley and a generous sprinkle of Parmesan cheese. Serve hot.