Prep the vegetables. Dice the onion, slice the carrots and celery, and mince the garlic. Pat the chicken dry and season both sides with salt and pepper.

Brown the chicken. In a large pot or Dutch oven, heat the oil over medium heat. Add the chicken skin-side down and sear until golden, about 5–6 minutes per side. Remove to a plate. Don’t worry if it’s not fully cooked.

Sauté the aromatics. Pour off excess fat if needed, leaving about 1–2 tablespoons. Add onion, carrots, and celery with a pinch of salt. Cook, stirring, until softened, 5–7 minutes. Add garlic and cook 30 seconds until fragrant.

Build the broth. Add the broth, bay leaves, and thyme. Return the chicken (and any juices) to the pot. Bring to a gentle boil, then lower to a simmer. Cover partially and cook 20–25 minutes, until the chicken is cooked through and tender.

Cook the noodles separately. While the soup simmers, boil the egg noodles in salted water until just shy of al dente. Drain and toss with a teaspoon of olive oil to prevent sticking. Set aside.

Shred the chicken. Remove chicken to a board and discard skin. Shred the meat with two forks. Discard bones if using bone-in pieces. Skim any excess fat from the soup surface if desired.

Combine and season. Return shredded chicken to the pot. Add cooked noodles a handful at a time until it looks balanced to you. Season with salt and black pepper to taste. Stir in chopped parsley and a squeeze of lemon.

Finish and rest. Let the soup sit off heat for 5 minutes so flavors settle. Taste again and adjust: more salt, pepper, lemon, or a pinch of red pepper flakes if you like a hint of heat.