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.
Sear thighs in pot until golden brown, about 4 to 5 minutes per side. Transfer to a plate leaving oil in pot.
Add onion, carrots, and celery to pot. Saute 3 minutes, add garlic and saute 30 seconds longer.
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.
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.
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).
Return to chicken to soup, add cream and parsley. Taste soup for more salt as needed.
Remove bay leaves. Pour servings into bowls and garnish with bacon.
*Homemade rivels (mini dumplings) can be used in place of egg noodles. To make them mix 1 1/4 cups all purpose flour with 1/4 tsp salt. Add 2 eggs and stir until mixture comes together, add 1 to 2 Tbsp water if needed. Gently knead dough several times to bring together well. Tear small pea size portions from dough and add to soup. Cook about 20 minutes.
*Note that these are not just the regular egg noodles used here these are the long, flat noodles (not spirals). The spiral egg noodles cook faster. You could substitute those but you'd need to wait until closer to the end to add them so they don't over-cook and get soggy.
Frozen corn can be used in place of fresh if needed. Just omit step of using corn cobs for additional flavor.