Step 1

Pat the chicken dry with paper towels.

Step 2

Season the chicken with the salt and the pepper.

Step 3

In a 6-quart stockpot, heat the oil over medium-high heat.

Step 4

Add the chicken to the hot oil in batches, skin-side down, and cook until dark golden brown, about 3-4 minutes.

Step 5

Transfer the chicken from the pan and remove the skin.

Step 6

Discard all but 2 tablespoons of the chicken drippings, reserving those drippings in the pan.

Step 7

Add the onion to the chicken drippings and sauté over medium-high heat until tender, about 4-5 minutes.

Step 8

Add the garlic and cook until fragrant, about 1 minute.

Step 9

Add the broth to the stockpot, stirring to loosen the browned bits from the bottom of the pan, and bring it to a boil.

Step 10

Add the now-skinless chicken to the mixture.

Step 11

Add the celery, the carrots, the bay leaves, and the thyme.

Step 12

Reduce the heat to low and simmer, covered, until the chicken is cooked through at 165 degrees F and tender, about 25-30 minutes.

Step 13

Transfer the chicken to a plate.

Step 14

Transfer the soup from the heat.

Step 15

Add the noodles to the broth and let stand, covered, until the noodles are tender, about 20-22 minutes.

Step 16

When the chicken has cooled enough to handle, remove and discard the bones.

Step 17

Shred the chicken meat into bite-sized pieces and add it to the stockpot.

Step 18

Stir in the parsley and the lemon juice.

Step 19

Taste for seasoning.

Step 20

Discard the bay leaves and serve.