Hearty Chicken and Noodles

By deanarrca

Ingredients

• 3 large boneless skinless chicken breast halves
• 2 cups chicken broth
• 2 cups water
• 1/3 cup chopped celery leaves
• 1 medium onion, chopped
• 2 tablespoons snipped parsley (or 1 tbsp. dried)
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon pepper
• 2 cups carrots, sliced
• 1 cup sliced celery
• 3 cups packaged dried wide noodles
• 2 cups milk, divided
• 1 cup frozen peas
• 4 tablespoons flour

Preparation

Step 1

1. In a 4-1/2 quart Dutch oven, place chicken, broth, water, celery leaves, onion, parsley, bay leaf, salt , thyme, garlic powder, poultry seasoning and pepper. Bring to a boil; reduce heat. Cover and simmer for 25 minutes. Add carrots and sliced celery. Cover and simmer about 20 minutes more or until chicken and veggies are tender. Remove from heat. Remove chicken; cool slightly. Chop chicken and set aside. Discard bay leaf.
2. Bring vegetables mixture to a boil. Add noodles; cook for 5 minutes. Stir in 1-1/2 cups of the milk and the peas. Whisk together remaining milk and flour. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in the chicken. Cook for 1 to 2 minutes more or until heated through