Heat 2 tablespoons of olive oil over medium heat in a large stock pot. Add the diced onion and saute until just beginning to soften. Add the carrots, celery including the leaves and thyme. Saute an for about 4 minutes.

Add the chicken, salt, pepper and 4 cups of the chicken stock to the pot. Give it a stir and cover partially. Simmer for 20 minutes or until the chicken is cooked through and vegetables are tender.

While the soup is simmering, cook the fideo noodles in the remaining broth according to the package instructions. Reserve 2 cups of the pasta water. Drain the fideo and toss with remaining olive oil. Cover and set aside.

Add the lemon zest, lemon juice and nutmeg to the soup. Stir and if it is too thick add a little of the reserved pasta water until the desired consistency is reached.

To serve, divide the fideo noodles into individual serving bowls and top with the hot soup. Garnish with a few fresh thyme leaves and freshly shredded parmesan cheese.

Serve with a garden salad and warm crusty rolls.