Sauté the Base: In a large pot, heat the olive oil over medium-high heat. Add onions and leeks, cooking until soft, about 5 minutes.

Add Vegetables: Stir in the celery, carrots, and garlic, and cook for another 3 minutes.

Simmer: Add chicken broth, bay leaves, coriander, and thyme. Season with salt and pepper. Place the chicken thighs in the pot. Bring to a boil, then reduce to a simmer and cook for 30 minutes.

Prepare Chicken: Remove the chicken from the broth, let cool slightly, then shred into bite-sized pieces.

Cook Noodles: Return the broth to a simmer, add shredded chicken and noodles, and cook for about half the recommended time on the noodle package to avoid overcooking.

Finish & Season: Remove from heat, stir in parsley and lemon juice, and adjust seasoning as needed.