Creamy Chicken Noodle Soup

Ingredients

• 12 c. chicken stock or broth
• 1 (24 oz.) pkg. home-style egg noodles
• 2 bay leaves
• 2 tsp. dried parsley
• 1/2 tsp. dried thyme
• 1 tsp. black pepper
• 2 c. onion chopped
• 2 c. celery chopped
• 2 c. carrots sliced
• 8 T. butter
• 1/2 c. flour
• 2 c. heavy cream or half and half
• 1 lb. cooked boneless, skinless chicken
• 1 c. frozen petite peas
• Salt and pepper to taste

Directions

1. Bring chicken broth to a boil.
2. Add noodles and bay leaves, simmer for 20 minutes. Stir often. Add parsley, thyme, black pepper, onions, celery and carrots. Simmer for 10 minutes.
3. Meanwhile, melt butter in a skillet. Whisk in flour, cook and stir for 1-2 minutes.
4. Add cream to the noodle mixture. Bring back to a simmer. Add the flour mixture and peas, cook and stir until thickened, about 2 minutes.
5. Add cooked chicken, stir to combine and heat through. Season with salt and pepper to taste.