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1. For the broth: Heat vegetable oil in a stock pot over medium-high heat. Add chopped carrot and celery; saute for 3-4 minutes. Add chopped onion and saute 3-4 minutes more, until veggies begin to brown slightly. Remove vegetables from pot and set them aside. Add chicken pieces into the pot. Cook until browned on one side, then turn over the pieces. After turning chicken, squeeze juice of the lemon over chicken, then add the lemon into the pan, cut side down. Continue cooking until chicken is brown. Remove chicken from pot. (If your pot has a pasta insert, put all of the vegetables and chicken in the insert. Place insert in the pot after you add the water and scrape the bottom of the pot in step 2. This makes straining your broth and saving your chicken easier later.)
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2. Add water, bay leaves, salt and pepper into the pot. Stir to scrape up the bits from the bottom of the pan when you add the water. Add vegetables and chicken into the pot (in the basket if you have one). Bring to a boil. Reduce to a simmer and cook, partially covered, for 20-30 minutes. Skim off any scum that surfaces as needed.
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3. Strain broth, saving chicken parts. Pour broth into a large bowl/pot. Skim any fat off of broth as needed. When cool enough to handle, shred or chop meat into bite-sized pieces. Set chicken aside. Discard the boiled vegetables or use for another purpose.
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4. For the soup: Add butter to the empty stock pot over medium heat. When melted, add diced onions. When onions begin to soften, add flour and cook, stirring constantly, for 30 seconds. Gradually add all of the reserved broth, stirring constantly. Add parsnips and carrots. Bring to a boil and cook for 5 minutes. Add egg noodles and cook according to package directions. Two minutes before noodles will be done, add green beans, zucchini, and chicken pieces. Cook until heated through. Season with lemon juice, salt, and pepper as needed.
