My famous Creamy Chicken Noodle Soup

In a large pot on medium heat with a little oil, lightly brown 6 bone in chicken thighs on both sides. Set the chicken aside, remove the skins, and add the skins back into the pot to make them extra crispy. Then set them aside to use later. Then in the same pot add: 2 cups of sliced celery, 2 cups of sliced carrots, 1 large diced onion. Cook until the onions run clear then add: 5 cloves of minced garlic, 1 tablespoon of fresh thyme, 1 tablespoon of chopped rosemary, 8 cups of chicken stock, the chicken thighs, season to taste with chicken bouillon powder, and salt & pepper. Bring it to a boil, then turn the heat down to medium low, and cook covered for 30 minutes. Then remove the chicken, turn the heat back up to medium, and add in 3 cups of diced potatoes. Then cover and cook for 10 minutes or until the potatoes are fork tender. Then add: 1 cup of heavy whipping cream, 2 cups of dry noodles, your deboned and shredded chicken thighs. Cook until the noodles are al dente. When serving, top with fresh parsley and Parmesan cheese. Then crumble up your crispy chicken skins, season them with lemon pepper, and add them on top as well.