Heat the oil in a Dutch oven or large pot over medium-high heat.
Season the chicken thighs generously with salt & pepper then place them in the pot, skin-side down, and sear for about 4 minutes or until skin is well browned.
Transfer the chicken to a plate and set aside.
Add the onion, carrots, celery, and garlic to the pot and cook, stirring occasionally, until veggies are softened, about 5 minutes.
Place the chicken thighs back in the pot along with the water, thyme, and bay leaves and bring to a boil.
Reduce the heat to medium-low then cover the pot and simmer for about 40 minutes or until chicken is tender.
Transfer the chicken thighs to a plate then use two forks to shred the chicken, discarding any skin and bones.
Stir the shredded chicken into the soup along with the noodles, 1 tsp salt, and 1/4 tsp pepper.
Increase the heat to medium and cook, stirring occasionally, until then noodles are tender, 15 minutes or so.
Take the soup off the heat and stir in the fresh lemon juice then season the soup with salt & pepper to taste.
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