Chicken Noodle Soup by Williams Sonoma Taste

– 1 1/2 lb. (750 g) bone-in, skin-on chicken thighs
– 1/2 lb. (250 g) chicken drumsticks
– Kosher salt and freshly ground pepper
– 1 Tbs. olive oil
– 3 carrots, peeled and cut into 1-inch (2.5-cm) pieces
– 2 celery stalks, finely chopped
– 1/2 yellow onion, diced
– 3 garlic cloves, minced
– 1 tsp.minced fresh thyme
– 6 cups (48 fl. oz./1.5 l) chicken broth
– 1/2 lb. (250 g) egg noodles
– 1 Tbs. fresh lemon juice
– 1 Tbs. Worcestershire sauce
– Chopped fresh flat-leaf parsley for garnish