Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat chicken pieces dry with paper towels, then season generously with salt and pepper on both sides for even browning.

Add chicken to the hot oil and sear 3-4 minutes per side until golden brown but not fully cooked through. This develops a flavorful crust that enriches the broth significantly. Transfer chicken to a clean plate once seared.

Reduce heat to medium and add diced onion, sliced carrots, and chopped celery to the same pot. Sauté 5-6 minutes, stirring occasionally, until vegetables begin softening and releasing their aromatics into the hot oil.

Add minced garlic and cook 1 minute until fragrant, then pour in chicken broth, bay leaves, thyme, and basil. Return seared chicken pieces to the pot and bring to a boil, then reduce heat to low and simmer 20 minutes until chicken cooks through completely.

Remove chicken pieces with tongs and set aside on a cutting board to cool slightly. Once cool enough to handle, shred or dice the chicken into bite-sized pieces, discarding any bones or skin.

Increase heat to bring broth back to a boil and add egg noodles. Cook 8-10 minutes according to package directions, stirring occasionally to prevent sticking. The noodles should be tender but with a slight bite remaining.

Return shredded chicken to the pot and stir in fresh parsley and lemon juice. Taste and adjust seasoning as needed—the beautiful summer chicken noodle soup recipe should taste bright and balanced, neither oversalted nor bland.