HEARTY CHICKEN AND NOODLES

Hearty Chicken and Noodles image

Provided by @MakeItYours

Number Of Ingredients 15

3 cups cooked shredded chicken ((rotisserie))
2 ⅓ cups chicken broth, (divided use)
2 cups diced carrots
1 bay leaf
1 fresh sprig thyme ((or 1 teaspoon dried thyme))
1 teaspoon salt
1 teaspoon pepper
1 cup diced celery
1 cup diced onion
2 tablespoon minced garlic
1 pound dry wide noodles
2 cups milk, (divided use)
3 tablespoons all purpose flour
1 cup frozen peas
2 tablespoon fresh parsley ((optional))

Steps:

In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.
Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.
Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.
Then after 5 minutes stir in 1 cup of milk and the frozen peas.
In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles.
Add this milk and flour mixture to the pot with the noodles, vegetables and broth.
Finally add the cooked shredded chicken and let the soup simmer until thickened.
Remove from heat and serve hot topped with fresh chopped parsley (optional).