Cream of Chicken and Mushroom Soup

this is one of my favourite soups. i got this recipe from my friend tonya a couple of years ago. she made it for us the summer we spent in spain as housemates. we had lots of fun that summer cooking together and swapping recipes. i always think about her everytime i make this. here's the recipe...

1/4 cup butter
6 chicken thighs
salt & pepper
1 large onion, chopped
2 cups thinly sliced mushrooms
2 cloves garlic, minced
2 bay leaves
4 cups chicken stock
1 1/2 cups white wine
1/2 teaspoon thyme
1/4 cup flour
3/4 cup cream
2 ounces noodles

1. Melt 1 tablespoon butter in dutch oven. Brown chicken 3 minutes on each side, lightly salt and pepper. Remove chicken.
2. Add mushrooms, onion, and garlic. Cook over medium heat, stirring, for 5 minutes. Return the chicken to the pan. Add bay leaves, stock, wine, thyme, and 1/2 teaspoon salt. Bring to a boil. Reduce heat and cover. Let simmer gently for 30 minutes. Remove chicken. When chicken is cool enough to handle, tear off bite sized pieces and add it to the soup.
3. Bring small pot of water to a boil for noodles. Melt 3 tablespoons butter in a medium sauce pan and stir in flour. Cook over medium heat and stir 1 minute, then stir in cream. When it thickens gradually whisk in a couple cups of the broth and stir until it thickens. Stir this mixture back into the soup pot. Taste the soup and add salt and pepper as needed.
4. When water boils, add noodles and cook according to package directions. Drain and add noodles to the soup. Simmer several more minutes, then serve.