1In a 4-quart dutch oven, combine chicken, broth, bay leaves, thyme, salt, & pepper. Add onions, carrots and celery. Bring to a boil. reduce heat and simmer, covered for about 20 min, or until chicken is no longer pink.
2Discrad bay leaves and w/ slotted spoon, remove chicken and set aside.
3Bring broth mix to boil. Add noodles, cook 5 mins. Stir in peas. In a small bowl, whisk together milk and flour until smooth. Stir milk mix into noodle mix. Cook, stirring until thickened. Stir in chicken and heat through.