2 tbsp unsalted butter
3 carrots peeled and sliced
2 stalks celery sliced
1 yellow onion chopped
3 cloves garlic chopped
1 potato diced
1 tbsp flour
1 tbsp parsley
1 tsp pepper
1 tsp dried thyme
8 cups chicken broth (not low sodium)
2 cups chopped cooked chicken
1 cup 2% milk
5 cups uncooked egg noodles
Heat the butter in a large dutch oven over medium heat and add onion, celery, carrots and garlic. Saute until tender and add flour, parsley, pepper, and thyme. Stir and cook for another few minutes. Add potato.
Add broth and stir. Bring to a boil over medium heat. Reduce heat. Cover pot and allow to simmer for 30 minutes.
Add chicken and milk. Mix and cook for 10 minutes.
Add noodles and cook for another 12 until noodles are tender and soap has thickened. If you want the soup creamier add more milk. I wasn't sure how I would feel about the creaminess of the soup so I stayed with this amount of milk but you could definitely add more.
Add more pepper if desired. Serve warm.
Linked at: http://www.thecountrycook.net/