In a large pot add oil and celery, onions and carrots and cook for 8 minutes over medium high heat
Add garlic and thyme and cook for another 5 minutes
Add broth, chicken, bay leaves, parsley, and lemon zest and juice and bring to a boil.
Add salt and pepper to taste
Break pasta into inch pieces and add to soup and cook until pasta is done and remove from heat
Video
Notes
Cut the onions and celery thin so they cook faster. If you rather have crunchy veggies you can either cut bigger chunks or not cook them as long
Be sure and put the noodles in only after it has began to boil and turn off the heat as soon as the noddles are cooked. If cooked too long the noodles will get too soggy
If you are wanting to freeze this soup for later don't add the noddles to the soup. Once ready to eat defrost in the refrigerator and after heating add cooked noodles.