4 chicken breast tenderloins
2-1/4 cups water
14-ounce can reduced-sodium chicken broth
2 bay leaves
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed (optional)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sliced carrot
1/2 cup diced onions
1 cup diced celery
10 oz dried wide noodles
1 cup milk
1 cup loose-pack frozen peas
2 tablespoons all-purpose flour
1. In a large pot, combine chicken, the water, broth, bay leaf, dried thyme (if using), salt, and pepper. Add carrot and celery. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is no longer pink. Discard bay leaf.
2. Remove chicken from pot; cool slightly. Chop or shred chicken; set aside.
3. Return vegetable mixture to boiling. Add noodles; cook, uncovered, for 5 minutes. Stir in 1-1/2 cups of the milk and the peas.
4. In a screw-top jar, combine remaining 1/2 cup milk and flour. Cover and shake until smooth. Stir into the noodle mixture. Cook and stir over medium heat until thickened and bubbly. Stir in chicken and fresh thyme (if using). Cook for 1 to 2 minutes more or until heated through.
Makes 6 servings.