Midwest Chicken and Noodles

Step by stepInstructions

1. Put the chicken, carrots, celery, onion, garlic, salt, pepper, and bay leaves in a large pot; cover with water and simmer 1 1/2 hours until the chicken is tender.
2. Remove the chicken; when cool enough, shred the meat, discarding the skin and bones. Strain and reserve the broth.
3. Cook the egg noodles in the broth until tender, about 8 minutes.
4. Melt the butter in a saucepan, whisk in the flour, then whisk in the milk and 3 cups of the strained broth; simmer until thickened.
5. Return the noodles and shredded chicken to the pot, season, and heat through. Finish with parsley and serve.