In a large soup pot or Dutch oven, over medium heat, melt the butter and add the olive oil.
Add the prepared leeks and the minced shallots to the pot. Stir occasionally and cook for 2-3 minutes.
Add the prepared carrots, salt, and pepper. Cook, stirring occasionally for an additional 4-5 minutes.
Add the canned tomatoes (with their liquid), chicken broth, and Worchestershire sauce. Bring to a gentle simmer.
Add the prepared kale, chicken, and egg noodles to the pot.
Stir well and continue to simmer until the egg noodles are soft and cooked through (approximately 10-12 minutes).
To finish, add 2 tablespoons of butter, and the lemon juice to the pot. Stir well.
Garnish with fresh chopped kale (if desired) and serve hot.