Cook egg noodles according to package instructions. Drain, rinse under cold water, and set aside. If noodles stick together, toss them with a bit of olive oil.

Prep your chicken – trim off any fat, and dice into bite-sized pieces.

In a Dutch oven or other large heavy-bottomed soup pot, add 1 tablespoon of the olive oil, and the chopped chicken thighs. Cook on medium-high heat for 5 minutes to brown the outside of the chicken, the reduce heat to medium and cook chicken for an additional 5 minutes.

To the pot, heat the remaining tablespoon of olive oil over medium heat. Add in the chopped onions, carrots, and celery, and sauté for 7 to 8 minutes until vegetables begin to soften. Add the sliced mushrooms, and stir in the Hungarian paprika.

Add the diced tomatoes and chicken stock, and bring to a boil. Reduce heat to a simmer, and cook covered for 30 minutes over low heat, or until vegetables are cooked through.

Add in the heavy cream and parsley, and stir well. Taste, and add salt and pepper as desired. Add the cooked noodles back into the pot, and stir well.

Before serving, squeeze fresh lemons over the soup, and enjoy. Store leftover soup in an airtight container for up to 3 days.