Place the chicken thighs in the bottom of a 3-quart slow cooker.
Add the onion, carrot, celery, garlic, thyme, bay leaf, 2 tsp salt, 1/4 tsp pepper, and water to the slow cooker.
Place a lid on the slow cooker and cook on LOW for 6 hours or until chicken is fall off the bone tender.
Transfer the chicken thighs from the slow cooker to a plate and use two forks to shred the chicken, discarding the skin and bones.
Add the shredded chicken into the slow cooker along with the uncooked noodles. Stir to combine then place the lid back on the slow cooker and cook on LOW until noodles are tender, about 30 minutes.
Stir in the fresh lemon juice and parsley. Taste soup and season with additional salt & pepper if necessary.
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