Heat a large pot over medium heat and add olive oil. Once shimmering, add the minced garlic and cook until fragrant, about 30 seconds, stirring constantly.
Add the chopped chicken breasts to the pot, stirring to coat with the garlic oil. Cook until the chicken is just no longer pink in the center, about 5-7 minutes, ensuring it browns slightly for flavor.
Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and cover the pot, letting the chicken simmer until cooked through and tender, about 10 minutes.
Add the egg noodles to the broth, stirring gently to prevent sticking. Cook according to package instructions, typically 8-10 minutes, until the noodles are al dente and the soup is flavorful.
While the noodles cook, zest the lemon and then squeeze out its juice. Add the lemon zest and half of the lemon juice into the soup, stirring to distribute their bright flavor throughout.
Season the soup with soy sauce, salt, and pepper to taste. Stir well, allowing the flavors to meld and the broth to develop a balanced, lemony brightness.
Once the noodles are tender and the flavors have combined, turn off the heat and ladle the soup into bowls. Garnish each serving with chopped fresh parsley or dill for a burst of herbal aroma.
