Add into the pot the remaining chicken broth, celery, onion, and garlic and let come to a boil.
2 ⅓ cups chicken broth, 1 cup celery, 1 cup onion, 2 tablespoon garlic
Add the dry wide noodles to the pot and cook for 5 minutes, uncovered.
1 pound dry wide noodles
Stir in 1 cup of milk and the frozen peas.
2 cups milk, 1 cup peas
In a separate pan, mix the remaining milk with the all purpose flour and make a roux by heating and slowly mixing the milk and flour. Be sure to cook off the white flour taste.
2 cups milk, 3 tablespoons all purpose flour
Add the milk and flour mixture to the pot with the noodles, vegetables, and broth.
Add the cooked shredded chicken to the pot, and let the soup simmer until thickened.
3 cups shredded chicken
Remove from heat and serve hot topped with fresh chopped parsley.
2 tablespoon fresh parsley
Notes
Use a large pot to help prevent it from boiling over or splatters.
This is delicious with optional toppings for the fresh chopped parsley. Grated or fresh parmesan cheese, black pepper are something I learned from an Italian friend. Also smoked paprika is a comfy option.
Homemade noodles are an option, but you can use store bought or an artisan dried wide noodle as well.
Storage: Store chicken and noodles in an airtight container, or sealed with cling wrap, in the refrigerator for up to 7 days. Or freeze for up to 3 months. To thaw, place in the refrigerator overnight. Reheat on the stove top or in a microwave safe dish.