Step 1

Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.

Step 2

Cover the pot and bring to a simmer. Cook for about 1 - 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.

Step 3

Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.

Step 4

Strain the broth and return to the pot. Discard the vegetables and herbs.

Step 5

Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 5-6 minutes, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.