1 large yellow onion
3 stalks celery
3 medium carrots
2 cloves garlic
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 1/2 pounds boneless, skinless chicken thighs
1 (32-ounce) box low-sodium chicken broth (4 cups)
2 cups water
1/4 cup fresh parsley leaves
2 tablespoons freshly squeezed lemon juice (from 1/2 medium lemon)
6 ounces extra-wide dried egg noodles (about 4 heaping cups)