Season chicken generously with salt and pepper. In a large stockpot, heat oil over medium-high heat. Add chicken, skin side down and cook until golden brown, about 4-5 minutes. Flip chicken and brown for another 3-5 minutes. Remove chicken from pot, when cool enough, remove skins from chicken. Leave drippings in pot.

Add onions to the pot and cook over medium-high heat until translucent, about 5 minutes. Season with salt. Add garlic, cook until fragrant, 30 seconds. Add broth, scraping the bottom of the pot with a wooden spoon to loosen browned bits. Bring to a boil. Return chicken to the pot along with celery, carrots, bay leaves, and thyme. Reduce heat to simmer and cover until chicken is cooked through, about 25-30 minutes.

Transfer chicken to a plate. Remove soup from heat. Add noodles, let stand, covered, until the noodles are tender, about 15 minutes.

Meanwhile, allow chicken to cool. Once cool enough to handle, shred meat from bones into small bit sized pieces. Return chicken to pot. Stir in lemon juice and parsley.