Step 1: Sear the Chicken
Pat the chicken pieces completely dry with a paper towel. Season them generously on all sides with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Once the butter is melted and foaming, carefully place the chicken pieces in the pot, skin-side down. Sear for 4-5 minutes per side, until the skin is golden brown and crispy. Do not overcrowd the pot; work in batches if necessary. This step is crucial for rendering the fat and creating a fond (the browned bits on the bottom of the pot) which is pure flavor. Once browned, remove the chicken and set it aside on a plate.

Step 2: Build the Flavor Base (Mirepoix)
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. There should be enough rendered chicken fat, but if the pot seems dry, add another drizzle of olive oil. Sauté the vegetables, stirring occasionally, for 8-10 minutes, until the onion is translucent and the vegetables have softened. Use your wooden spoon to scrape up any of the browned bits from the bottom of the pot as the vegetables release their moisture. Add the minced garlic and cook for another minute until fragrant.

Step 3: Simmer the Soup
Return the seared chicken to the pot. Pour in the 8 cups of chicken broth and add the 2 bay leaves. The liquid should cover the chicken; if it doesn’t, add a few cups of water until it does. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer for at least 45 minutes, or up to 1.5 hours. The longer it simmers, the more tender the chicken will be and the more flavorful the broth will become. A slow, gentle simmer is key—avoid a rolling boil which can make the chicken tough and the broth cloudy.

Step 4: Shred the Chicken and Cook the Noodles
Carefully remove the chicken pieces and bay leaves from the pot. Place the chicken on a cutting board and let it cool slightly until you can handle it. While the chicken is cooling, bring the broth back to a simmer over medium heat. Add the egg noodles directly to the pot and cook according to the package directions, usually about 7-9 minutes, until al dente. While the noodles cook, use two forks to shred the chicken meat from the bones. Discard the skin and bones.

Step 5: Finish with Fresh Herbs and Seasoning
Once the noodles are cooked, reduce the heat to low. Stir the shredded chicken back into the soup. Now for the most important step: add the chopped fresh parsley, dill, and thyme. Stir in the fresh lemon juice. The lemon juice brightens all the flavors and balances the richness of the broth. Taste the soup and adjust the seasoning with more salt and freshly ground black pepper as needed. Let the soup sit for 5 minutes off the heat for the herb flavors to meld beautifully with the broth before serving.