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© Meredith Corporation. All rights reserved. Used with permission.
Cook noodles according to package directions; drain. Return to hot pan; cover and keep warm.
Meanwhile, in a 4- to 5-quart Dutch oven, heat oil over medium heat. Add onion, carrot and celery; cook for 5 minutes, stirring occasionally. Sprinkle with flour, thyme and poultry seasoning; cook and stir for 1 minute more. Stir in broth, potato, water and salt.
Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender. Using a potato masher, coarsely mash about half of the potato. Stir in chicken, peas and evaporated milk; heat through. Stir in cooked noodles. Sprinkle each serving with pepper.