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
Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.
1 pound dry wide noodles
Then after 5 minutes 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
Next add this milk and flour mixture to the pot with the noodles, vegetables and broth.
Finally add the cooked shredded chicken 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
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.
Will keep refrigerated in an airtight container or sealed with cling wrap for up to 7 days.
Will also freeze well for up to 3 months. To thaw, place in the refrigerator overnight. Reheat on the stove top or in a microwave safe dish.