Pour oil over pot and let coat bottom. Add chicken thighs with skin still on to crockpot.

Add remaining ingredients to the slow cooker - aside from the egg noodles and lemon juice.

Allow soup to cook on low for 8 hours or 4 hours on high.

An hour before serving remove bay leaves from the slow cooker and discard. Pull chicken from the slow cooker and remove meat from the bones. Add cooked chicken back to the slow cooker, shred if needed.

Turn heat on slow cooker to high and add uncooked noodles to soup. Stir soup together and allow pasta cook for 10-15 minutes.

When noodles are just under cooked turn off heat. (Keep in mind the noodles will continue to cook in the residual heat of the soup.)

Add juice from one lemon to soup. Add additional salt and pepper to taste as needed. Give soup a final stir and serve while hot.