Add the vegetables to the crockpot: onion, carrots, celery, and garlic. Drizzle with olive oil or dot with butter. Sprinkle in thyme, parsley (if using), turmeric (if using), salt, and pepper. Tuck in the bay leaves.

Place the chicken on top of the vegetables. Pour in the chicken broth. The chicken should be submerged, but it’s okay if some pieces peek out—everything will cook evenly.

Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken is tender and cooked through.

Remove the chicken to a plate. Shred it with two forks into bite-size pieces. Discard any tough bits. Remove the bay leaves from the crockpot.

Turn the crockpot to High (if it isn’t already). Add the egg noodles and stir. Cook for 12–18 minutes, or until the noodles are just tender. Stir once or twice to prevent sticking.

Return the shredded chicken to the pot. Stir in lemon juice, then taste and adjust with more salt and pepper as needed. The flavor should be bright, savory, and balanced.

Ladle into bowls and garnish with chopped parsley or dill. Serve with crusty bread or crackers if you like.