Pour 1 qt. chicken broth into a large pot and bring to a boil. (Can also use water and chicken bouillon cubes to boil the chicken.) Place chicken inside the pot and add the lemon pepper, onion powder, and garlic salt and boil for 12-15 minutes -- until the thickest part of the chicken breast is no longer pink when you cut into it.

While chicken is boiling, chop vegetables -- carrot, celery, and onion -- into small pieces and set aside.

When chicken is cooked through, remove from the pot and discard of the broth. (I prefer to start fresh for the soup base).

Shred chicken into small pieces -- you can use a countertop Kitchenaid mixer with the paddle attachment on the "2" setting, or shred by hand with forks.

Add olive oil to the same, now empty, large pot and heat on medium on the stovetop. Add vegetables to the pot and saute until onions appear translucent and the carrots and celery begin to soften.

Add shredded chicken to the pot, along with the remaining 2 qts. chicken broth. Add approx. 1 tsp. and 1 tbsp. salt, and bring to a boil. Once the soup begins to boil, cover and turn heat to simmer. *The longer the soup simmers and marries, the more flavorful it will be.

15-20 minutes before serving, add egg noodles to the soup. They should cook quickly in the simmering soup but if you boil too long, they will fall apart. The egg noodles absorb a lot of liquid; if needed, you can add more broth to the soup. Taste and add salt & pepper as needed.

Serve and enjoy! This soup is even better the next day.