Family-Style Creamy Chicken And Noodles

• 8 ounces uncooked yolk-free wide egg noodles
• 4 cups water
• 1 lb boneless skinless chicken breast
• 1 1/2 cups chopped onions
• 3/4 cup chopped celery
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 1/8 teaspoon white pepper
• 1 (10 ounce) can reduced-sodium cream of chicken soup
• 1/2 cup fat-free buttermilk

1. Cook pasta according to package directions, omitting salt.
2. Drain; set aside.
3. Meanwhile, bring water to a boil in Dutch oven over high heat.
4. Add chicken breasts, onions, celery, salt, thyme, bay leaf and pepper.
5. Return to a boil.
6. Reduce heat to low; simmer, uncovered, 35 minutes.
7. Remove chicken.
8. Cut into 1/2-inch pieces; set aside.
9. Increase heat to high.
10. Return liquid in Dutch oven to a boil.
11. Continue cooking until liquid and vegetables have reduced to 1 cup.
12. Remove from heat; discard bay leaf.
13. Whisk in soup and buttermilk until well-blended.
14. Add chicken pieces and pasta; toss to blend.
15. Sprinkle with parsley, if desired.

egg noodles, water, chicken breast, onions, celery, salt, thyme, bay leaf, white pepper, cream of chicken soup, buttermilk

Taken from www.food.com/recipe/family-style-creamy-chicken-and-noodles-15116 (may not work)