Soulful Chicken Noodle Soup

2 pounds bone-in chicken thighs, 1 tablespoon chicken bouillon powder, 1 teaspoon black pepper, 1/4 teaspoon dried thyme, 1/4 teaspoon dried coriander, 2 tablespoons salted butter,1 cup white onions, chopped, 2 garlic cloves, minced, 2 celery stalks, chopped, 3 carrots, peeled and sliced, 2 bay leaves, 1/2 pound wide egg noodles, 1 tablespoon fresh lemon juice, zest of the lemon.

Get out a heavy pot, add the butter, heat to medium.  When the butter melts, add the onions, carrots, and celery.  Cook until the onions are brown around the edges. Add the garlic, cook another minute or two or until you can smell the garlic. Add the chicken and enough water to cover the chicken plus 3-inches. Add the pepper, thyme, coriander,  Bring to a boil, reduce to a simmer, cover the pot with a lid.  Cook for 30-40 minutes or until the chicken is cooked.  When the chicken cools, remove the skin and bones.  Pat the chicken skin dry with a paper towel.  Season the skin with salt, pepper, granulated garlic, and seasoned flour.  Get out a skillet, add a couple of tablespoons of oil.  Heat the oil to medium-high or 350 degrees.  Add the chicken skin and fry until golden brown and crispy.  Remove from the oil, and chop set aside. Shred the chicken. Add the chicken and noodles into the pot, cook for another 6-7 minutes, or until the noodles are al dente. Add the bouillon, cook for another couple of minutes, taste.  Add the lemon juice and zest. Put the soup in a bowl top off with the crispy chicken skin.  Serve.