Brown The Chicken: Heat the olive oil in a large stockpot over medium-high heat. Add the chicken and brown on all sides for about 8-10 minutes.

Remove And Set Aside: Once browned, remove the chicken from the pot and set it aside.

Sauté Vegetables: In the same pot, add the diced carrots, celery, and onion. Sauté until the vegetables are soft, about 5 minutes.

Add Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant.

Add Stock And Spices: Return the chicken to the pot. Add the chicken stock, cinnamon, nutmeg, and the juice of the lemons. Drop the lemon halves into the soup.

Season And Simmer: Season with salt and pepper. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 45 minutes, or until the chicken is cooked through.

Remove Chicken: Take the chicken out of the pot and let it cool slightly. Remove the meat from the bones and shred it.

Add Noodles: Add the egg noodles to the pot and cook according to the package instructions until al dente.

Combine And Serve: Return the shredded chicken to the pot. Stir well and adjust the seasoning if needed.

Garnish And Enjoy: Ladle the soup into bowls, garnish with fresh parsley, and serve hot.