In a large stockpot or dutch oven add oil and heat over medium heat until oil is hot
Add carrots, celery, onion, and butter to the pan saute 7-8 minutes until vegetables are soft. Stir intermittently.
Add Garlic and saute another 1-2 minutes.
Add chicken broth, oregano, salt, and pepper and any other spices you may want to add for personal taste. Allow to boil for 5-7 minutes.
Add the egg noodles and boil additional 8-10 minutes until noodles are soft. If you would like more broth add more chicken broth or a cup or 2 of water.
Add chicken and lemon juice continue to heat another 5-10 minutes until hot. Make any necessary adjustments in spices to personal preference. Serve immediately if you choose or keep in the refrigerator in an airtight container for 5-7 days. In the freezer for up to 6 months