Heat the oil in a Dutch oven or large pot over medium-high heat.
Sprinkle the chicken thighs with a little salt and pepper and add to the pot skin-side down and cook for about 5 minutes or until skin is well browned on all sides. Add the onion, carrots, celery, and garlic to the pot along with the water, thyme, bay leaves, 1 tsp kosher salt, and 1/4 tsp black pepper. Bring to a boil then reduce heat to medium-low, cover and simmer for about 2 hours.
In the meantime make the egg noodles: In the mixer bowl of a stand mixer, mix flour and salt, egg yolks, whole egg and 2 TBSP of water. Mix on low speed with the dough hook until it forms a ball. (If dough is too dry, mix in enough water to make dough easy to handle. If dough is too sticky, mix in enough flour to make dough easy to handle.) Divide dough into 4 equal parts and form into disks. Cover and allow to rest for 20 minutes.
On lightly floured surface, roll a portion of dough at a time into a rectangle 1/8 inch thick (keep remaining dough covered). If using pasta machine, pass dough through machine until 1/8 inch thick, #3 on the roller. Cut into 1/2-inch strips for wide noodles, gently shake out strips, lay out on a flour baking sheet and set aside. Repeat with the other portions of dough.
Remove the chicken from the pot to a plate. When the chicken is cool enough to touch remove the meat from the bones and shred into bite size pieces, discard the skin and bones.
Bring your pot to a boil, add more water if more than half of your liquid has evaporated. Return the shredded chicken to the pot along with the noodles. Stir and return to a boil over medium-high heat then cover and turn off the heat. Let soup sit covered until noodles are tender, 15 to 20 minutes, until your noodles are fully cooked and tender.
Stir in the lemon juice and taste. Add more salt or pepper if needed.
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