Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add minced garlic and sauté for 1 minute until fragrant, then add chicken pieces and brown for 5-7 minutes on all sides without cooking completely through.

Pour the chicken broth into the pot and bring to a rolling boil. Add dried basil, oregano, salt, and pepper to season the broth evenly, then reduce heat to medium and simmer for 12 minutes until the chicken cooks through completely.

Remove the cooked chicken pieces with a slotted spoon and set aside on a cutting board. Once cooled slightly, shred or dice the chicken into bite-sized pieces that work perfectly for this light summer soup.

Add diced carrots, celery, and zucchini to the simmering broth and cook for 8 minutes until vegetables begin softening. Stir in fresh corn kernels and continue cooking for 2 more minutes to ensure everything heats through.

Add the egg noodles directly to the pot and stir constantly for 1 minute to prevent sticking. Cook for approximately 8-10 minutes until noodles reach your preferred tenderness, following package directions as your guide.

Return the shredded chicken to the summer chicken noodle soup family recipe and stir gently to combine. Squeeze fresh lemon juice over the entire pot and taste for seasoning, adjusting salt and pepper as needed for your family's preferences.

Ladle the steaming soup into bowls and garnish generously with fresh parsley. Serve immediately while the chicken noodle soup maintains its perfect temperature and vibrant summer vegetable flavors.