JEAN'S CREAMY CHICKEN AND NOODLES

JEAN'S CREAMY CHICKEN AND NOODLES

8 ounces uncooked wide egg noodles
4 cups water
1 pound boneless skinless chicken breasts
1 1/2 cup chopped onions
3/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf
1/8 teaspoon white pepper
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted (could use homemade soup)
1/2 cup buttermilk
Chopped fresh parsley (optional)

Cook egg noodles according to package directions, drain, set aside.

Meanwhile, bring water to a boil in Dutch oven over high heat.  Add chicken breasts, onions, celery salt, thyme, bay leaf and white pepper.  Return to a boil.  Reduce heat to low, simmer, uncovered 35 minutes until chicken is no longer pink in center.  Remove chicken and cut into 1/4 inch pieces.  set aside.

Increase heat to high.  Return liquid to Dutch oven to a boil.  Continue cooking until liquid and vegetables have reduced to 1 cup.  Remove from heat, discard bay leaf.  Whisk in soup and buttermilk until well blended.  Add chicken pieces and pasts: toss to blend.   Garnish with parsley.

Serves 6