Place 2 tablespoons of olive oil on the bottom of a large stock pot.

Then, add in carrots, celery, garlic, and yellow onion and sautee over medium/high heat for 5-7 minutes or until the onions become translucent.

Place chicken breast on top of veggies and add chicken broth, Italian seasoning, hot sauce, and salt. Mix.

Create your herb bundle by tying together fresh thyme and rosemary. Place that into the pot.

Bring soup to a rolling boil over high heat, uncovered.

Once boiling, turn down to low, cover, and let simmer for 30 minutes.

While soup is boiling, prepare egg noodles by bringing a large pot of water to a boil. Add noodles and cook until noodles are al dente. Remove from heat, strain, and set aside.

Once chicken is fully cooked, remove chicken breast and herb bundle from soup.

Discard herb bundle and dice chicken breast into small chunks.

Then, place chicken back into the soup and mix.

Add lemon slices to the pot and let soup simmer for an additional 5-10 minutes.

Finally, add the cooked noodles to the soup right before serving.*