Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Step 2: Stir in the minced garlic and cook for another minute until fragrant. Sprinkle in the flour, stirring constantly for 1-2 minutes to cook out the raw flour taste.
Step 3: Slowly whisk in the chicken broth, ensuring there are no lumps and scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Step 4: Add the raw chicken to the simmering broth. Cook for 15-20 minutes, or until the chicken is cooked through. Remove the chicken, shred it using two forks, and set aside.
Step 5: Bring the soup back to a simmer. Add the egg noodles and cook according to package directions, typically 7-10 minutes, or until al dente. Stir in the dried thyme, dried parsley, and bay leaf. Season generously with salt and freshly ground black pepper.
Step 6: Once the noodles are cooked, reduce the heat to low. Stir in the heavy cream and the shredded chicken. Heat gently for a few minutes, being careful not to boil the soup after adding the cream. Taste and adjust seasonings as needed. Remove the bay leaf before serving.
Step 7: Ladle the hot soup into bowls. Garnish with fresh chopped parsley or dill, and a crack of fresh black pepper. Serve immediately with your favorite crusty bread.