Step 1

Heat olive oil in a large pot over medium-high heat. Dab thighs dry with paper towels, and season both sides with salt and pepper.

Step 2

Sear thighs in pot until golden brown, about 4 to 5 minutes per side. Transfer to a plate leaving oil in pot.

Step 3

Add onion, carrots, and celery to pot. Saute 3 minutes, add garlic and saute 30 seconds longer.

Step 4

Pour in chicken broth then return chicken to pot along with stripped corn cobs, bay leaves and thyme. Season soup with salt and pepper and bring to a simmer.

Step 5

Reduce heat to low and simmer 15 to 20 minutes. Remove corn cobs and discard, remove chicken and set aside for 5 to 10 minutes then shred.

Step 6

Meanwhile add corn kernels and egg noodles to soup. Simmer, covered, for amount of time listed on noodles package (usually about 14 to 20 minutes).

Step 7

Return to chicken to soup, add cream and parsley. Taste soup for more salt as needed.

Step 8

Remove bay leaves. Pour servings into bowls and garnish with bacon.