Chicken Noodle Soup With Spaghetti Noodles

Place the chicken into a large soup pot or a Dutch oven and cover it with the water. Season the water with salt.
Simmer the chicken under a closed lid for about half an hour.
In the meantime, chop the carrots, pepper, onion, celery and potatoes.
Take the boiled chicken out of the pot.
In a separate pot, saute the onion and celery on medium heat until they become translucent.
Strain the stock through a colander or a sieve, then add it to the vegetables along with 3 cups of water.
Once the water comes to a boil, stir in the carrots and pepper. Wait for 5 minutes and then add in the potatoes.
Debone the chicken thighs, take their skin off and shred them with a fork.
Stir in the chicken once the potatoes are tender enough to be pierced with a fork. Bring the water back to a boil and add the spaghetti.
Simmer the soup for 15 minutes, then remove the pot from the stove and let the soup cool off for another 15 minutes.
Beat the eggs with a wire whisk and combine them with the lemon juice.
Temper the egg mixture with 3 ladles of the soup. Make sure you scoop up only liquid without any meat or vegetable bits.
Vigorously stir the tempered broth back into the soup. If you simply pour it over, the soup will have an uneven texture.
Finish the soup by sprinkling the chopped parsley on top.