Let’s walk through the steps to create this delightful dish. The process is simple and rewarding.

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the diced carrots and celery to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
3. Increase the heat to medium-high and add the chicken pieces. Sauté until the chicken is lightly browned on all sides, about 5 minutes.
4. Pour in the chicken broth and add the dried thyme and parsley. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Add the egg noodles and cook according to package instructions, usually about 8-10 minutes, until they are tender.
6. Stir in the heavy cream and season the soup with salt and pepper to taste. Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
7. Remove from heat and let sit for a couple of minutes. Serve hot, garnished with fresh parsley if desired.

This method is a reminder of the many afternoons spent in my grandmother’s kitchen, where patience and love were the secret ingredients to every dish.