The Key is to sear the chicken in the same pot you make the soup in. The chicken drippings add a ton of flavor. This soup freezes wonderfully too just allow it to cool completely before freezing in glass containers.
Add olive oil to a large Dutch oven over medium heat. Add seasoned chicken skin side down and cook 5-6 minutes until crispy and flip and cook an additional 3-4 minutes. Remove from pan. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
Whisk in chicken bone broth, fresh thyme and bay leaves; season with salt and pepper, to taste. and bring to boil; reduce heat and simmer, cook for about 10 minutes.
Stir in chicken and pasta and cook until tender, about 6-7 minutes.
Remove from heat; stir in parsley, and lemon juice; season with salt and pepper, to taste.