INGREDIENTS
2 cups
dry egg noodles
2 cups
cooked chicken, shredded
2
boxes low-sodium chicken broth
2 cups
whole milk
3/4 cup
heavy cream
1 1/2 cups
frozen corn
1 cup
frozen peas
1
yellow onion, finely chopped
3
carrots, peeled and diced
3
stalks celery, diced
4 cloves
garlic, minced
2
bay leaves
1/4 cup
unsalted butter
1/4 cup
fresh parsley, finely chopped
5 tbsp
all-purpose flour
1 1/2 tbsp
sodium-free seasoning blend
kosher salt and freshly ground pepper,