Melt butter in a large pot, or maybe a Dutchoven, over medium heat.
Put the onions, carrots, and celery in the pot.
Keep stirring whiole you cook until veggiesstart to soften; 5 to 6 minutes
Add the seasoning by stirring in the garlic, bayleaves, and thyme.
Cook, while stirring the garlic around in thepan, for about one minute
The chicken stock should be poured in. Bring toolow simmer. Taste soup and adjust seasoning
You might need to add more salt
If the seasoning is still not right, may I suggest a cup of dry cooking sherry – after all, that's what it's there for, half a cup for the soup and half a cup for you, of course.
The chicken thighs should be deep into the soupso that they are covered with the soup. Bring the soup back to a low simmerthen partially cover the pot with a lid at an angle to let out the steam.
Cook, stirring a few times, until the chickenthighs are cooked through; about 20 minutes.
If, during this time, the broth seems to begetting less in volume, add a splash more stock or some water. Turn the heat tomedium-low.
Transfer the cooked chicken to a plate.
Put the noodles into the soup and cook untildone, 6 to 10 minutes depending on the type of noodles used
While they cook, shred the chicken into strips (Iprefer strips), or dice into cubes. Slide the chicken back into the pot andthen taste the soup once more for seasoning. Adjust the seson to exactly howyou like it.
Stir in the parsley and serve.