one pot chicken and noodles

The theme for tonight's meal was comfort food- chicken & noodles and chocolate chip cookies.  The chicken & noodles turned out as delicious and as comforting as I thought they would.  Everyone in the family enjoyed them so this recipe is a keeper.  We have plenty of opportunities for comfort food where we live.  The gray skies and drizzle seem to go on forever.  And ever.

one pot chicken and noodles (adapted fromBetter Homes and Gardens New Cook Book, page 402)
2 pounds boneless, skinless chicken thighs
4 cups water
1/2 cup chopped celery leaves
2 tablespoons snipped fresh parsley
1 bay leaf
1 teaspoon dried thyme, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chopped onions
2 cups sliced carrots
1 cup sliced celery
3 cups wide noodles (I used whole wheat rotini)
2 cups milk
2 tablespoons all-purpose flour
freshly ground pepper, as a garnish

In a 4 1/2 quart pot place chicken, water, celery leaves, parsley, ba leaf, thyme, salt and pepper.  Bring to boiling; reduce heat.  Cover and simmer for 30 minutes.  Add onions, carrots, and celery.  Cover and simmer about 30 minutes more or till chicken is tender and no longer pink.  Remove from heat.  Discard the bay leaf.  Remove chicken; cool slightly.  Chop the chicken and set aside.
Bring broth mixture to boiling.  Add noodles; cook for 5 minutes.  Stir in 1 1/2 cups milk.
In a screw-top jar combine the remaining 1/2 cup milk and the flour.  Cover and shake till smooth; stir into noodle mixture.  Cook and stir till thickened and bubbly.  Stir in chopped chicken.  Cook and stir for 1-2 minutes more or until mixture is heated through.  Grind some fresh pepper over each serving.  Makes 6 servings.