Reames Classic Chicken Noodle Soup

Reames Classic Chicken Noodle Soup

Makes 16 servings

2 lbs. boneless, skinless chicken breasts, cut into cubes
10 cups water
4 tsp. dried parsley flakes
2 tsp. dried thyme, crushed
1/2 tsp. pepper
2 tbsp. chicken bouillon granules
2 bay leaves
1 pkg (2-12 oz. bags or 1-24 oz. bag Reames Homestyle Egg Noodles
4 cups sliced carrots
2 cups sliced celery
2 cups chopped onion
1/2 cup flour
4 cups milk, divided

In a large pot, add chicken, water, parsley, thyme, pepper, bouillon and bay leaves. Bring to a boil over medium-high heat.

Add noodles, carrots, celery and onion; return to a boil. Reduce heat and cover; simmer 20 to 30 minutes or until done.

Meanwhile, in a liquid-tight container, combine 1 cup milk and flour; shake well until smooth. Add to noodle mixture with remaining 3 cups milk. Continue cooking over medium heat until thickened and heated through.