In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.
Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.
Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.
Then after 5 minutes stir in 1 cup of milk and the frozen peas.
In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles.
Add this milk and flour mixture to the pot with the noodles, vegetables and broth.
Finally add the cooked shredded chicken and let the soup simmer until thickened.
Remove from heat and serve hot topped with fresh chopped parsley (optional).
Notes
This recipe gets its seasoning from the thyme, salt, pepper along with the fresh garlic and onion. You could certainly add your favorite seasonings to it if you like a very strong seasoned taste. Perhaps about 1/2-1 teaspoon of poultry seasoning.
This can be frozen, see tips above.
The dry wide noodles can be found by the egg noodles at your local grocer.
To speed things up use a rotisserie chicken, or you can bake, boil or grill chicken breasts and shred them.