Recipe Book

Instructions

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, carrot, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 8 minutes.

Add broth and chicken; bring to boil. Reduce heat, cover and simmer for 2 minutes. Stir in noodles; cover and simmer until chicken is no longer pink inside and noodles are al dente, about 9 minutes.

Remove chicken breasts to cutting board. Using 2 forks, shred into bite-size pieces.

In small bowl, whisk together cream, flour and 1 cup water until smooth. Whisk into soup; bring to boil. Reduce heat and simmer until slightly thickened, about 2 minutes. Stir in chicken and peas; simmer for 1 minute. Stir in parsley.

Tip from The Test Kitchen: Read the package instructions when buying the egg noodles. You'll want noodles that take about 12 minutes to cook so that they're done at the same time as the chicken.