Chicken Pot Pie Soup

2lbs skinless/boneless chicken breasts, diced
1 pkg frozen carrots
½ pkg frozen peas
4 stalks celery, diced finely
1 med onion, diced
1 T minced garlic
2 T olive oil
2 T parsley
2 bay leaves
salt and pepper to taste (I used Lawry's seasoned salt)
4 c chicken broth
2 c Half n' Half (or heavy cream)
2 T butter
2 T flour
1 pkg medium egg noodles, cooked to pkg directions

In a soup pot, sauté the carrots, peas, celery, onion and garlic in olive oil.  Once everything has a softer texture (5 mins or so), add parsley, bay leaves, salt, pepper and chicken broth. Bring to a boil and carefully add chicken pieces. Cook on medium-high heat for 15-20 mins while you cook the noodles. 

When noodles are al dente, drain and rinse with cold water to stop cooking process.

In a small sauce pan, melt butter and add flour, whisking quickly to create a roux. Simmer for 3-4 minutes, whisking rapidly so it doesn't burn. Add cream slowly to the roux and whisk well. Pull from heat and add to chicken soup, stirring well. Heat completely and simmer for 5-10 minutes. Remove bay leaves and serve over cooked egg noodles.

Store leftovers separately, otherwise noodles with absorb the liquid and make them mushy.