Warm a generous drizzle of olive oil in a large pot over medium-high heat. Pat the chicken thighs dry with paper towels, ensuring a crisp sear, and season both sides with a sprinkle of salt and pepper.

Place the thighs into the pot and sear until beautifully golden, about 4 to 5 minutes per side. Remove them from the pot and set aside, leaving the flavorful oil behind.

Into the pot, toss diced onion, carrots, and celery, sautéing until they begin to soften, about 3 minutes. Stir in minced garlic and cook just until fragrant, roughly 30 seconds.

Pour in chicken broth, nestling the chicken back into the pot along with stripped corn cobs, bay leaves, and a few sprigs of thyme. Season the broth generously with salt and pepper, then bring everything to a gentle simmer.

Lower the heat and let the soup simmer for 15 to 20 minutes, allowing the flavors to meld. Discard the corn cobs, remove the chicken, and let it rest for 5 to 10 minutes before shredding it into bite-sized pieces.

While the chicken cools, add fresh corn kernels and egg noodles to the soup. Cover and simmer for the time recommended on the noodle package, typically 15 to 20 minutes, until tender.

Return the shredded chicken to the pot, stir in a splash of cream, and sprinkle with freshly chopped parsley. Adjust the seasoning to taste, ensuring the soup is perfectly balanced.

Remove the bay leaves, ladle the soup into bowls, and serve immediately. Enjoy every comforting spoonful!