Set a large 6-8 quart soup pot over medium heat. Add the oil. Generously salt and pepper the chicken thighs on both sides. Place them skin-side down in the pot. Brown the chicken skin, then flip and cook the chicken another 3 minutes. Remove the chicken from the pot and set aside.
Place the onions and garlic in the chicken fat. Stir and saute for 3-4 minutes. Then stir in the celery, carrots, and thyme and saute another 2 minutes.
Add the chicken broth, bay leaves, and turmeric to the pot. Then place the chicken thighs in the broth. Season with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Cover and simmer for 30 minutes. (Turn the heat down a little, if needed.)
Use tongs to pull out the bay leaves, and chicken thighs. Place the chicken on a cutting board. Then stir the egg noodles into the soup and simmer another 6-9 minutes, until the pasta is cooked.
Meanwhile, remove the chicken skins and bones. Shred the chicken with a fork. Then stir the chicken back into the soup.
When the noodles are almost cooked, measure the cornstarch and lemon juice into a small bowl. Whisk well. Then stir the mixture into the soup to thicken the base a little. Finally, stir in the chopped parsley. Taste, then salt and pepper as needed.
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Notes
Crockpot Chicken Noodle Soup:
Brown the chicken and vegetables on the stovetop as directed.
Then place all the ingredients, except the noodles and parsley, in the slow cooker. Cook on low for 6-8 hours, or on low for 3-4 hours.
Then stir in the noodles, cover, and cook another 30 minutes.
Meanwhile, take out the chicken. Discard the bones and skin. Shred the chicken and place back into the slow cooker. Stir in the parsley and serve.
Instant Pot Chicken Noodle Soup:
Follow steps 1 and 2 from the original recipe above in a 6+ quart Instant Pot, using the Saute setting.
Add the chicken thighs, chicken broth, bay leaves, and turmeric to the pot. Season with 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well. Cover and set on the Soup setting for 10 minutes.
Perform a natural release. It will take 8-10 minutes for the steam valve to drop.
Then set on manual to simmer and follow the recipe instructions 4, 5, and 6. (above)