Soften the vegetables

1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery, and cook, stirring now and then, for about 5 minutes, until the onion turns translucent and the vegetables soften. Stir in the garlic, bay leaves, and thyme, and cook for 30 seconds to 1 minute, until fragrant.

Add the stock

1. Pour in the chicken stock and bring it to a gentle simmer. Taste, then season with salt and pepper. Start with a pinch or two of salt and add more later if needed.

Simmer the chicken

1. Slide the chicken thighs into the pot so they sit beneath the liquid. Bring it back to a low simmer, partly cover the pot with a small gap for steam, and cook for about 20 minutes, until the chicken is tender.

Cook the noodles

1. Set a plate nearby and lift the chicken onto it. Stir the noodles into the simmering soup and cook for 6 to 10 minutes, until tender. If the liquid cooks down, add a splash of stock and lower the heat to medium-low.

Shred and finish

1. While the noodles cook, pull the chicken apart into small pieces with two forks. Return it to the pot, taste for seasoning, and stir in the parsley. Ladle the soup into bowls and serve.