Chicken and Noodles

 Prep: 30 minutes  Cook: 30 minutes Makes: 6 servings 

3 chicken legs (thigh-drumstick piece) ( I used three thighs)

3 cups of water

2 bay leaves

1 teaspoon dried thyme 

3/4 teaspoon salt 

1/4 teaspoon black pepper 

1 1/2 cups chopped onion 

2 cups sliced carrots 

1 cup sliced celery 

1 recipe homemade noodles or one 12 oz package frozen noodles ( I just used 12 oz of normal noodles) 

1 cup frozen peas (optional)

1 cup milk 

2 tablespoons all-purpose flour 

1. Skin and clean kitchen. Put chicken into a 4-qt. pan with water, bay leaves, thyme, salt and pepper. Add in celery, onion, and carrots. Bring to a boil, reduce heat and simmer 20 to 30 minutes until chicken is no longer pink. Remove bay leaves. Remove chicken. Add noodles and cook according to package. 

2. Chop chicken. When noodles are cooked, add chicken back into pan and cook for 2 minutes. Combine milk and flour in a jar and shake until combined. Add into noodle mixture. Cook and stir until thick and bubbly. 

From: Better Homes and Gardens