Step 1

In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.

Step 2

Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.

Step 3

Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.

Step 4

While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.

Step 5

Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.

Step 6

Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.

Step 7

Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.