1 pound boneless chicken, cooked and sliced into bite-sized pieces
5 1/3 cup water
1 medium onion, chopped
2 tablespoons parsley
3 chicken bouillon cubes
2 teaspoons crushed thyme
1 teaspoon pepper
1 bay leaf
1 (16 oz) frozen egg noodles
5 cups mixed frozen vegetables
2 cups milk
1/4 cup flour
1/2 cup milk
Place chicken, water, onion, parsley, bouillon, thyme, pepper and bay leaf in a large pot. Bring to boiling. Add noodles and mixed frozen vegetables and return to boil. Simmer covered for 20-25 minutes until noodles are almost tender. Stir in 2 cups milk. In small bowl, combine flour and 1/2 cup milk until smooth. Stir into noodle mixture. Cook and stir until soup is thickened and bubbly. Serves 12. This is a delicious soup for a cold winter night. Enjoy!
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