Season the chicken with salt and pepper. Heat 1 tablespoon of oil in a large nonstick pot over medium-high heat until shimmering. Place the chicken in the pot, skin-side down, and sear until browned, 4 to 5 minutes. Flip the chicken and sear for about 4 minutes more.
Add butter, onion, garlic, carrots, ginger, and celery, and sauté, occasionally stirring, until the onions are soft and translucent, about 5 minutes. Add the thyme, bay leaves, oregano, Knorr chicken bouillon, turmeric, and water and bring to a boil over high heat, cover and reduce the heat to low. Simmer until the chicken is cooked through, about 20 minutes.
Discard the bay leaf, thyme, and any chicken skin that might have fallen out during cooking. Using a pair of tongs, remove the chicken from the pot, put it into a large bowl, and let it cool. Bring the soup to a boil over medium-high heat. Add the noodles, and cook uncovered until the noodles are al dente; check the package instructions for timing, and keep in mind that the noodles will continue to cook for a few minutes while you warm the chicken.
While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Add the shredded chicken and cook over medium heat until the chicken is warmed through for a few minutes.
Taste and adjust seasoning with salt and pepper to taste. Stir in the parsley. Divide chicken noodle soup among serving bowls and serve.