Directions

1. Season chicken all over with 1/2 tsp. each salt and pepper. Heat olive oil over medium-high heat in a Dutch oven or other 5- to 6-qt. pot until shimmering. Add chicken skin-side down. Cook without moving the chicken until the skin is browned, about 2 minutes. Flip chicken over and cook until browned, about 2 minutes. Transfer chicken to a plate and set aside.
2. Add onion, celery, carrots, and thyme to the pot and cook, stirring frequently, until onion is translucent, about 5 minutes.
3. Add 6 cups broth, the chicken, any accumulated juices on the plate, and bay leaf to the pot and bring to a simmer. Cover, reduce heat, and simmer until chicken is no longer pink in center (an instant-read thermometer should register 160°F), about 15 minutes.
4. Transfer chicken to a cutting board and use a fork to remove the skin and bones; discard. Cut meat into bite-size pieces and set aside.
5. Add noodles to the soup pot, increase heat to high, and boil uncovered, stirring occasionally, until noodles are tender, about 7 minutes. Return chicken to the pot and stir to combine. Discard bay leaf. Stir in lemon zest and adjust seasoning to taste with salt and pepper. Add a little more broth if you’d like a soupier texture. Ladle soup into bowls and sprinkle with parsley.