Cook the vegetables – In a large pot or Dutch oven, melt butter (or your chosen fat) over medium heat. Add chopped onion, carrots, and celery. Cook, stirring occasionally, until onions are translucent and the veggies begin to soften (about 5–6 minutes).

Add aromatics – Stir in the garlic, bay leaves, and thyme. Cook for about a minute till the garlic is fragrant.

Pour in the stock – Add your chicken stock and bring it up to a low simmer (gentle bubbles). Taste it and season with salt and pepper as needed (stock brands vary, so you may need more salt than you expect).

Poach the chicken thighs – Submerge the chicken thighs in the soup so the broth covers them. Cover partly (leaving a small gap) and let simmer gently, stirring a bit here and there, until the chicken is cooked through — about 20 minutes. If the liquid drops too low, add more stock or water and reduce heat to medium‑low.

Remove chicken – Transfer cooked chicken to a plate temporarily.

Cook the noodles – Add your egg noodles (or pasta) into the pot. Cook until the noodles are tender — usually 6–10 minutes depending on the type.

Shred or dice chicken – While noodles are cooking, shred the chicken into strips or cut into bite‑size cubes.

Combine and finish – Put the shredded/diced chicken back into the pot. Taste again and adjust seasoning (salt & pepper). Stir in fresh parsley. Remove bay leaves (and thyme sprigs, if used). Ladle into bowls.