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Trim excess chicken thigh fat and then pat them dry to remove excess moisture.
In a mixing bowl, toss chicken in seasonings to coat.
Refrigerate chicken and let marinate for at least 30 minutes.
In a stockpot or dutch oven, heat the butter on medium high heat.
Once the butter melts, place the chicken in meaty side down.
Cook until the one side facing down turns a nice crusted, golden brown. Remove from pan and set aside.
Increase the heat to medium high. With the butter and chicken fat still in the pan, add the shallots and cook until soft.
Add the garlic and cook for a minute.
Increase heat to high and add the chicken broth, water, and olive oil. Stir to lift up the flavor from the bottom of the pot.
Bring the broth to a boil and then add the roasted chicken back in to the pot along with the celery, carrots, bay leaves, and rosemary.
Reduce the heat to medium low and let simmer covered for about 25 minutes.
After 25 minutes, remove the chicken and shred meat
Turn off the heat under the soup and add the shredded chicken back to the pot along with the parsley and season with more salt if needed. Find and remove the bay leaves.
In a separate pot, cook noodles until al dente. Drain and rinse in cold water
Put noodles in a bowl and ladle soup over top. Sprinkle with sumac to serve