Cook the noodles according to package directions. Drain and set aside.
1 pound egg noodles
Heat olive oil in a large skillet over medium heat.
2 tablespoons olive oil
Add carrots, celery, and onion to the skillet. Cook until softened, about 5-7 minutes.
1 cup diced carrots, 1 cup diced celery, 1/2 cup diced onion
Stir in garlic and cook for 1 minute more.
2 cloves garlic, minced
Add shredded chicken, cream of chicken soup, and chicken broth to the skillet.
3 cups cooked chicken, shredded, 10.75 ounce can condensed cream of chicken soup, 1 cup chicken broth
Bring to a simmer, then stir in frozen peas, milk or cream, thyme, salt, and pepper.
1/2 cup frozen peas, 1/4 cup milk or cream, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Combine the cooked noodles with the chicken and vegetable mixture.
1 pound egg noodles
Heat through, stirring occasionally.
Serve Creamy Chicken Pot Pie Noodles immediately. Garnish with fresh parsley, if desired.
fresh parsley
