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1
In a large pot, combine chicken, celery, halved onion, carrot, stock, thyme sprigs and bay leaf.
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2
If chicken isn't immersed, add water or stock to cover.
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3
Bring to a boil over med-high heat.
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4
Partially cover, decrease heat to low and simmer gently until a thermometer inserted into the thickest part of a breast reads 170, about 45 minutes.
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5
Skim the soup if any scum develops on the surface.
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6
Using tongs, transfer chicken to a large plate and let cool slightly.
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7
Remove skin and bones and discard.
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8
Shred the meat into bite-size pieces; set aside.
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9
Strain the stock and discard all solids.
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10
Skim the surface of the stock and remove fat; set aside.
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11
Add butter to the pot and melt over medium heat.
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12
Add chopped onion and saute until softened, about 6 minutes.
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13
Pour in stock and add salt, chopped thyme and pepper; bring to a boil.
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14
Add noodles, decrease heat and boil gently until noodles are almost tender, about 4 minutes.
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15
Return chicken to the pot and stir in cream and half the parsley; heat until steaming, about 5 minutes; do not let boil.
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16
Stir in lemon juice.
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17
Taste and adjust seasoning with salt and pepper, if necessary.
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18
Ladle into heated bowls and garnish with remaining parsley.
