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Chicken and Noodles

adapted from Better Homes & Gardens

Ingredients

  • 3 cups chopped or shredded cooked chicken
  • 2 cups chicken broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large onion diced
  • 2 large carrots sliced
  • 1 celery stalk sliced
  • 1 11 ounce package frozen egg noodles
  • 1 cup frozen peas
  • 1/2 cup milk
  • 2 tablespoons flour

Instructions

  1. In a large stockpot, combine cooked chicken, chicken brother, water, bay leaves, dried thyme, salt, pepper, onion, carrots, and celery. Bring to a boil, cover and simmer until the carrots are tender.
  2. Bring back to a boil and add the noodles and peas. Cook for 5 minutes (15 if noodles are still frozen).
  3. In a small bowl, whisk together milk and flour. Stir into the noodles and cook, stirring the entire time, until the mixture has thickened considerably.