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Skin chicken. If necessary, cut up chicken to fit in pot. In a 4- or 5-quart Dutch oven, combine chicken, water, bay leaves, thyme, salt and pepper. Add onions, carrots and celery. Bring to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes or until chicken is tender and no longer pink. Discard bay leaves. Remove chicken from pot; cool slightly. Remove meat from bones; discard bones. Chop chicken; set aside.
Bring broth mixture to boiling. Add noodles; cook for 5 minutes. If desired, stir in frozen peas. Combine milk and flour in a screw-top jar; cover and shake until smooth. Stir into noodle mixture. Cook and stir until thickened and bubbly. Stir in chopped chicken. Cook and stir for 1 to 2 minutes more or until mixture is heated through.