Warm the pot. Add oil or butter to a large soup pot over medium heat. Toss in onion, carrots, and celery. Cook until the onions look glossy and the carrots soften at the edges. Sprinkle with a pinch of salt to draw out flavor.

Bloom the garlic. Stir in garlic for 30 seconds until fragrant. Do not let it brown.

Build the base. Nestle in the chicken pieces. Pour in the broth. Add bay leaf and thyme. Season with salt and pepper. Bring to a gentle simmer.

Simmer low and slow. Let it bubble gently until the chicken is cooked through and tender, about 25 to 35 minutes for bone in thighs. Skim off any foam for a cleaner broth.

Shred and return. Pull the chicken onto a plate. Shred or chop into bite sized pieces, discarding bones and any big fatty bits. Return the chicken to the pot.

Cook the noodles. Stir in the egg noodles and simmer until they are tender with a little bite. Taste and adjust salt. Add more broth if it is thicker than you like.

Brighten and serve. Stir in parsley and a squeeze of lemon to make the flavors pop. Ladle into bowls and serve hot.