Classic Chicken Noodle Soup

In a large pot (5-6 quart) melt the butter over medium heat until foaming, about 1 minute.
Add the onion, carrots, and celery and cook, stirring occasionally, for 6-8 minutes until the onion turns soft and slightly see-through, not browned.
Add the garlic and stir for 30 seconds until fragrant; do not let it turn brown or it will taste bitter.
Pour in the chicken broth, then add the raw chicken breasts, bay leaves, and thyme.
Raise the heat to bring the pot to a boil, then immediately lower the heat so it is just gently bubbling (a low simmer), and cover with the lid slightly ajar.
Simmer for 20 minutes, until the chicken reaches an internal temperature of 165F on a meat thermometer and is no longer pink inside when cut.
Lift the chicken out onto a cutting board and let it rest 5 minutes, then shred it into bite-size pieces using two forks.
While the chicken rests, bring the broth back to a gentle simmer and add the egg noodles.
Cook the noodles for 7-8 minutes, stirring occasionally, until they are tender but still hold their shape, not mushy.
Return the shredded chicken to the pot and stir in the salt and pepper.
Taste the broth and adjust salt as needed; the broth should taste rounded and savory, not flat.
Remove the bay leaves, ladle the soup into bowls, and sprinkle with fresh parsley before serving.