Add the chicken stock, lemon juice, thyme, bay leaves, and chicken bouillon to the stockpot. Mix well. Season with salt and pepper, taste, and adjust if necessary.
Add the chicken thighs to the stockpot and bring to a boil. Then reduce to a simmer for 45 - 50 minutes, or until chicken is fall-apart tender.
Remove the chicken from the stockpot, shred, and return to the pot. Bring liquid back to a boil and add the noodles. Cook 1 minute less than what the box recommends for al dente.
Discard the bay leaves and garnish with fresh parsley.
Recipe by Slice of Jess at https://sliceofjess.com/easy-chicken-noodle-soup-with-lemon-and-thyme/