• Gather your ingredients so that you have everything close at hand on the counter or table. 

Prepare the Ingredients

• Using a chef's knife and cutting board, mince 1 cup sweet onion. Peel and slice 1 cup carrot and 1 cup celery. Dice 1 cup red potatoes with or without the skin. 
• On a second cutting board, slice 1 pound chicken breast tenders into bite-sized pieces. 

Make the Soup

• Melt 3 tablespoons butter in a large pot or Dutch oven over medium heat. Add in the prepared onion, carrots, and celery. Sauté until tender, about 3 minutes.  
• Stir in 2 tablespoons dried parsley, 2 teaspoons crushed thyme, 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper, and 1 whole bay leaf.
• Add 5 cups water and 3 cubes chicken bouillon to make a broth. Bring to a boil and then add the uncooked chicken pieces and diced potatoes. Cook on medium-low heat for 10-12 minutes.
• Stir in 1 cup frozen petite sweet peas and 16 oz frozen egg noodles and return to a boil. Simmer on low, covered for 20 minutes until the noodles are nearly tender.

Thicken the Soup

• While the noodles cook, make the slurry for thickening. In a small bowl, combine the 1/2 cup whole milk and  1/4 cup all-purpose flour until smooth. Set aside until ready to use.
• Once the noodles are tender, add to the soup the remaining 2 cups whole milk along with the thickening agent. Cook and stir until the soup is thick and bubbly. Serves 8-10.