Saute the onion, carrot, celery, leeks and herbs together until soft and starting to caramelize.
Add the garlic and saute for another minute then pour in the chicken stock and add the lemon juice.
Bring to a simmer and allow to simmer for 10 minutes before adding the shredded chicken. Simmer for 5 minutes.
Add the noodles and cook for 5 minutes (or according to package instructions, if using fresh).
Season to taste and add the parsley before serving.
This recipe will last for 5-7 days in the fridge in an airtight container. The soup can be frozen for up to 3 months but be sure to only add the noodles when ready to serve as they can go mushy when frozen.