Pour your chicken broth into a large pot. Put bay leaves and bring the broth into a boil.

As the broth is now boiled, now it’s time to add the noodles and make it simmer for about 20 minutes. While cooking, stir your noodles often.

Chop parsley, carrots, and onion. Then, put the chopped ingredients into the pot along with thyme and black pepper. Let it simmer for another 10 minutes.

Using a skillet, melt 8 tbsp butter. Once all butter has all melted, add flour to your skillet and cook for another 1 or 2 minutes.

Back on the noodle pot, add cream to the mixture. Keep it simmer and then add the flour mix. It should be thickened after cooked for 1-2 minutes.

As the ‘gravy’ is ready already, discard bay leaves. Add chicken. Mix it well.

Stir for some other minutes. Then, after around 3 minutes, turn off the heat and serve the noodle.