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Ingredients

• 7 cups  Golden Chicken Broth
• 2   boneless, skinless whole chicken breasts, cut into 1x1/2-inch strips or 1/2-inch dice
• 1-1/2 cups  diced or julienned carrots
• 3 ounces  (about 1-1/2 cups) dried egg noodles
• 1-1/2 cups  frozen peas
• 2 tablespoons  chopped fresh flat-leaf parsley
• 1 teaspoon  chopped fresh thyme
•   Kosher salt and freshly ground black pepper
•   Freshly grated Parmigiano-Reggiano for garnish (optional)

Description

The Ultimate In Soothing Soups, Chicken Noodle Works Magic With Its Rich, Full-flavored Broth. Even During Their Very Brief Season, I Find That English Garden Peas Can Be Starchy, So Here I Suggest Using Frozen Peas, Which Are Consistently Sweet And Tende

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