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2 lbs boneless, skinless Chicken Breasts, cut into cubes
10 cups water
4 tsp dried parsley flakes
2 tsp dried thyme, crushed
1/2 tsp pepper
2 Tbsp Chicken Bouillon Granules
2 bay leaves
1 pkg (2 12 oz bags - or- 1 24 oz bag) Reames Homestyle Egg Noodles
4 cups sliced carrots
2 cups sliced celery
1 cup chopped onion
1 cup frozen peas
1 cup frozen corn
1/2 cup flour
4 cups 2% milk (divided 3 cups / 1 cup)
In a large pot, add cut-up chicken, water, parsley, thyme, pepper, bouillon and bay leaves. Bring to a boil over medium heat.
Add noodles, carrots, celery, onion, peas and corn. Return to a boil. Reduce heat and cover. Simmer 20-30 minutes or until done.
**Meanwhile, in a liquid-tight container, combine 1 cup of milk and flour; shake well until smooth.
Add to noodle mixture with remaining 3 cups milk. Continue cooking over medium heat until thickened and heated through.
Makes 16 one-cup servings
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1st Keep
 Mila_Pandzic
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