Sauté the Vegetables: Heat the olive oil in a large stockpot or Dutch oven over a medium heat. Add the chopped onion, carrots, and celery (this combination is known as a mirepoix). Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened but not browned. Add the minced garlic and cook for one more minute until fragrant.

Sear the Chicken: Move the vegetables to the sides of the pot to create space in the centre. Add the chicken thighs, skin-side down. Increase the heat slightly and sear them for 3-4 minutes until the skin is lightly golden. This step adds a lovely depth of flavour to the finished soup. You don't need to cook them through.

Simmer the Broth: Pour in the chicken stock and water. Add the bay leaves and thyme sprigs. Season with salt and pepper. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes. The liquid should be barely bubbling.

Shred the Chicken: Carefully remove the cooked chicken thighs from the pot and place them on a cutting board. Once they are cool enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces using two forks.

Cook the Noodles: Return the pot of broth to a steady simmer. Fish out and discard the thyme sprigs and bay leaves. Add the dried egg noodles to the pot and cook for 6-8 minutes, or according to the package instructions, until they are tender.

Finish the Soup: Add the shredded chicken back into the soup. Stir in the fresh parsley and the optional squeeze of lemon juice. I find the lemon juice really brightens up all the flavours. Taste the broth and adjust the seasoning with more salt and pepper if needed.

Serve: Ladle the hot chicken noodle soup into bowls and serve immediately.