Pat chicken dry and season with salt and pepper. In heavy-bottom pot, toast 6 tablespoons flour (in dry pan) on medium heat by stirring frequently for about five minutes.

Remove from pot and set aside (this is for thickening at the very end).

In same pot, add 1 tablespoon of the oil and on medium heat, brown the chicken on all sides for about 10 minutes and then transfer chicken to a plate. Reserve fat from pan (should be about 2 tbls) by pouring into small bowl. This is very important for preserving flavor! Once the chicken is cool enough, remove the skins and discard.

In same pot (don't clean), heat 1 tablespoon oil and saute onion for about five minutes, then stir in thyme for another minute. Now return the chicken to the pan and add the bay leaves and 7 cups of broth to the pan. You don't have to, but I added about four additional cups of water because I prefer more broth.

Simmer covered for about 35 minutes until the chicken is cooked thoroughly. Once ready, remove again from pan, leaving all the broth remaining in the pot. You can turn the heat off at this point. When chicken is cool, shred into small pieces and discard bones.

While the chicken is cooking/cooling, it's time to make the slicks. So easy! Just combine the remaining oil (1 tbls), the reserved fat, remaining chicken broth (1/2 c) in small bowl or liquid measuring cup.

In a food processor, add remaining flour (2 cups) and 1/2 tsp salt and pulse briefly. With processor running, slowly add the wet mixture until it looks crumbly. It only takes a moment or two.

Turn out on to clean, floured surface and knead a few times until it's smooth.

Cut in half. With rolling pin, roll out to two 10-inch squares (it doesn't have to be perfect) and then with a pizza cutter, cut out about twenty 5x1 inch rectangles (see image below). Lay flat on parchment or wax paper lined cookie sheet.

Cover first layer with parchment and repeat stacking until all slicks are covered (see image below). Now place in the freezer for 15-30 minutes.

Once the slicks have been chilled, return broth to simmer and add the noodles and cook until tender (about 15 minutes), stirring occassionally and gently. Remove one cup of broth from pot and combine with the toasted flour you prepared earlier.

Give it a stir, add to the pot with noodles and let simmer for a few minutes. Add the shredded chicken and the parsley and simmer for another minute.

:Ladle a few slicks and some chicken in a shallow bowl and add more broth. Garnish with a little extra parsley.

Enjoy!