1. Cook noodles according to package directions; drain. Return to hot pan; cover and keep warm.
2. Meanwhile, in a 4- to 5-quart Dutch oven heat oil over medium heat. Add onion, carrot, and celery; cook for 5 minutes, stirring occasionally. Sprinkle with flour, thyme, and poultry seasoning; cook and stir for 1 minute more. Stir in broth, potato, the water, and salt.
3. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender. Using a potato masher, coarsely mash about half of the potato. Stir in chicken, peas, and evaporated milk; heat through. Stir in cooked noodles. If desired, sprinkle each serving with pepper.
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 1.3mg||0 %|
|Sodium 540.2mg||19 %|
|Potassium 730.5mg||19 %|
|Total Carbohydrate 28.3g||8 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 25.5g|
|Protein 8.3g||12 %|
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Calories per serving: 151
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