In dutch oven or saucepan, heat oil over m heat; cook onion, carrot, celery, garlic, thyme, salt and pepper, 8 mins.
Add broth and chicken; bring to boil. Reduce heat, cover and simmer for 2 mins. Stir in noodles; conver and simmer until chicken no longer pink inside and noodles are al dente, 9 mins.
Remove chicken breasts to cutting board. shred into bite size.
In small bowl, whisk together cream, flour and 1 cup water. Whisk into soup; bring to boil, Reduce heat and simmer til slightly thickened, 2 mins. Stir in chicken and peas, 1 min. Stir in parsley.
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|Serving Size: 1 Serving (202g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (13%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 99.2mg||31 %|
|Sodium 149mg||5 %|
|Potassium 443.4mg||12 %|
|Total Carbohydrate 93.4g||27 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 87g|
|Protein 18.9g||27 %|
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Calories per serving: 514
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