Step 1

Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

Step 2

Add the thyme, bay leaf, broth and chicken. Bring to a simmer and cook until vegetables are tender, about 15 minutes.

Step 3

Stir in the noodles and cook until just barely al dente, about 5 minutes. Remove from heat and stir in parsley and lemon juice (if using). Season with salt and pepper, to taste.