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Cook vegetables: Melt butter in a large pot over medium-high. Add onion, carrots, celery, and ½ teaspoon of the salt. Cook, stirring occasionally, until softened, about 5 minutes.
Add flour and spices: Add flour, garlic, and paprika. Cook, stirring constantly, until mixture is fragrant and flour turns light brown, about 1 minute.
Add stock: Add stock to flour mixture, and increase heat to high. Bring to a boil, stirring occasionally.
Cook egg noodles: Add egg noodles. Cook, stirring occasionally, until tender and just cooked through, about 10 minutes.
Add chicken and remaining ingredients: Reduce heat to medium-low. Add chicken. Cook, stirring constantly, until chicken is heated through, about 1 minute. Remove from heat. Stir in cream, sherry vinegar, and remaining 1 teaspoon salt. Divide soup evenly among 4 bowls; top with thyme leaves.