Cube chicken breasts. Dice onion and minced garlic cloves. Chop carrots and celery.
Heat 1-2 tablespoons olive oil on medium heat in a heavy based pot. Place cubed chicken in pot. Cook until no longer pink. Add onions and garlic and cook for a few minutes.
Add in bay leaves, water, chicken broth, carrots and celery.
Add lemon juice, coriander, salt and pepper to taste.
Slowly cook until carrots are cooked and everything has time to blend together.
8 minutes before serving add in egg noodles. Once the noodles are done, soup is ready to serve.