Cooking Steps

• Melt butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and garlic. Cook, stirring every few minutes, until the vegetables begin to soften, 5 to 6 minutes.
• Stir in the flour and cook, stirring it around the pan, for about 2 minutes.
• Add the thyme and bay leaves, then continue to stir while pouring in the chicken stock. Bring the soup to a low simmer, then taste it and adjust the seasoning with salt and pepper as needed.
• Submerge the chicken thighs in the soup so that the broth covers them. Bring the soup back to a low simmer, then partially cover the pot with a lid and cook, stirring occasionally, until the chicken thighs are cooked through and tender, about 20 minutes.
• Stir the noodles into the soup and cook until done, 6 to 10 minutes, depending on the type of noodles used.
• While the noodles are cooking, shred the chicken into strips or dice it into cubes.
• Slide the chicken back into the pot. Add the cream and parsley, then taste the soup once more. Adjust with more salt and pepper, as needed.