Noodles:

1. Whisk together 1 3/4 cup flour and 1/2 teaspoon kosher salt in a medium bowl.
2. In another medium mixing bowl, add eggs and whisk. Add water and oil and whisk once more. 
3. Pour out flour mixture onto clean surface and create a well. Pour egg mixture in the middle. Slowly use a fork to mix the egg and flour together, until it is combined. 
4. Knead using the remaining 1/4 cup flour (use more, if needed) for approx. 5-10 minutes. Let rest 10 minutes.
5. Divide into 4 equal parts. Taking a portion at a time, roll out on floured surface until thin. Cut into 1-2 inch strips. Place on wire rack to dry until use. 

Soup:

1. Bring a large Dutch Oven to medium-high heat. Add butter and let melt; swirl to coat the pan. Add garlic and move around the pan until fragrant, approx. 1 minute. Add onions, carrots and celery and cook until they soften, approx. 5 minutes.
2. Add broth, bay leaves, herb bundle and smashed garlic. Bring to a simmer. 
3. Add chicken (see Notes for other options), cover and let simmer 15 minutes. Remove chicken and let cool slightly. Shred and return meat to the pot along with the salt, pepper and lemon zest. Stir and cover. Let simmer, covered, for another 15 minutes. Taste and add additional salt, pepper or lemon zest, as desired. 
4.  Uncover and ensure broth is still simmering. Add noodles and stir so they aren’t sticking to each other. Let simmer 3-7 minutes (depending upon how thick your noodles are – the noodles in the picture took 5 minutes). 
5. Serve immediately with fresh chopped parsley.