A comforting and creamy chicken noodle soup with a medley of vegetables, perfect for a cozy meal.
Cut the chicken into bite-sized pieces.
Cut the chicken into even pieces for consistent cooking.
In a large pot, combine the chicken, water, onion, parsley, bouillon, thyme, pepper, and bay leaf.
Use a large pot to ensure all ingredients fit comfortably.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Simmering allows the flavors to meld together.
Add the carrots, celery, and peas to the pot.
Cut the vegetables into uniform pieces for even cooking.
Simmer the soup for an additional 20 minutes or until the vegetables are tender.
Check the vegetables for doneness by piercing them with a fork.
Stir in the milk and bring the soup back to a gentle simmer.
Stir continuously to prevent the milk from curdling.
In a small bowl, mix the flour with a bit of water to form a smooth paste, then stir it into the soup.
Mix the flour thoroughly to avoid lumps in the soup.
Cook the soup until it thickens and becomes bubbly.
Stir constantly to ensure even thickening.
Serve the soup hot, garnished with additional parsley if desired.
Serve with crusty bread for a complete meal.
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