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 the onion. Peel and slice the carrots and celery. Dice the red potato with or without the skin.
On a second cutting board, slice the chicken tenders into bite-sized pieces.
Make the Soup
Melt butter in a large pot or Dutch oven over medium heat. Add in the prepared onion, carrots, and celery. Saute until tender, about 3 minutes.
Stir in the dried parsley, thyme, kosher salt, freshly ground black pepper, and bay leaf.
Add the water and chicken bouillon cubes 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 the frozen petite sweet peas and 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 all-purpose flour and 1/2 cup whole milk until smooth. Set aside until ready to use.
Once the noodles are tender, add to the soup the remaining whole milk along with the thickening agent. Cook and stir until the soup is thick and bubbly. Serves 8-10.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.**This recipe can be made even easier and faster by using leftover cooked chicken (or rotisserie chicken) and frozen mixed vegetables. You'll need about 2 cups of sliced chicken.