In a dutch oven, over medium heat, heat olive oil. With kitchen shears cut chicken breast into bite size pieces directly into pan. Squeeze in lemon juice, careful not to get the seeds into the pot. Add salt and pepper. Stir until chicken is cooked, add scallions and garlic. Cook five minutes.
Add chicken broth, carrots, and celery. Simmer until veggies are crisp, tender.
Add noodles and simmer until they are done to your liking.