Bring chicken broth to a boil. Add noodles and bay leaves, simmer for 20 minutes. Stir often. Add parsley, thyme, black pepper, onions, celery and carrots. Simmer for 10 minutes.
Meanwhile, melt butter in a skillet. Whisk in flour, cook and stir for 1-2 minutes.
Add cream to the noodle mixture. Bring back to a simmer. Add the flour mixture and peas, cook and stir until thickened, about 2 minutes. Add cooked chicken, stir to combine and heat through. Season with salt and pepper to taste.