Prepare chicken stock by boiling chicken in a pressure cooker for just two whistles

Remove the bones and separate the flesh part and shred it thin with hands.

Preheat a large pot over medium-low heat and add oil and diced onions, celery, and finely chopped mushrooms.

Stir and cook vegetables for about 5-7 minutes, until softened, and raise the heat to medium.
Add garlic and cook until garlic is fragrant.

Shred or dice chicken meat saved from cooking the stock and add it to the pot.

Pour in stock and season with salt and pepper.

Cook the soup over medium heat for about 15 minutes and add noodles and fresh herbs. Stir and let the soup cook just until noodles are tender.

Tip in parsley.
Squeeze in juice from 1 lemon, stir, and serve.