Chicken Noodle Soup

• 12 oz. boneless chicken breasts, cubed
• 4 c. water
• 2 large onions, chopped
• 2 Tbsp. parsley flakes
• 2 Tbsp. chicken bouillon
• 1 tsp. dried thyme
• 1/2 tsp. pepper
• 1 bay leaf
• 1 (12 oz.) pkg. egg noodles
• 2 c. sliced carrots
• 2 c. sliced celery
• 2 c. milk
• 1 c. frozen peas
• 2 Tbsp. flour

1. Place chicken, water, onion, parsley, bouillon, thyme, pepper and bay leaf in large Dutch oven.
2. Bring to a boil; add noodles, carrots and celery and return to boiling.
3. Simmer covered 20 to 25 minutes or until noodles are done.
4. Stir in 1 1/2 cups milk and peas.
5. Combine 1/2 cup milk and flour until smooth.
6. Stir into noodle mixture.

chicken breasts, water, onions, parsley flakes, chicken bouillon, thyme, pepper, bay leaf, egg noodles, carrots, celery, milk, frozen peas, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112150 (may not work)