Step 1

In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.

Step 2

Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.

Step 3

Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.

Step 4

Then after 5 minutes stir in 1 cup of milk and the frozen peas.

Step 5

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.

Step 6

Next add this milk and flour mixture to the pot with the noodles, vegetables and broth.

Step 7

Finally add the cooked shredded chicken and let the soup simmer until thickened.

Step 8

Remove from heat and serve hot topped with fresh chopped parsley.