Instructions:
- Poach the raw chicken breasts in 4 cups of stock with the bay leaf until cooked through (165°F internal temp). Remove, let cool slightly, shred using two forks, and set aside. Reserve the poaching liquid.
- In a large Dutch oven, melt 2 Tbsp of butter over medium heat. Add the diced onion, carrots, and celery. Cook gently until softened, about 8-10 minutes. Add garlic and thyme; cook for 1 minute more until fragrant.
- Push the vegetables to one side of the pot. Add the remaining 2 Tbsp of butter to the empty space. Once melted, sprinkle in the flour. Whisk constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
- Gradually whisk the reserved poaching liquid (discarding the bay leaf) into the roux/vegetable mixture, ensuring no lumps form. Bring to a simmer, stirring until the soup base starts to visibly thicken slightly.
- Pour in the remaining 2 cups of fresh stock. Bring the soup to a gentle, steady simmer. Taste and season generously with salt and pepper.
- Add the egg noodles to the simmering broth. Cook according to package directions (usually 6-8 minutes), or until al dente.
- Reduce the heat to low. Stir in the shredded chicken and the heavy cream. Heat through gently for 2 minutes; do not allow the soup to boil once the cream is added.
- Ladle into bowls, garnish generously with fresh parsley, and serve piping hot.