BKC Mom's World Famous Creamy Chicken and Noodles

This is the recipe for my chicken and noodles, which are delicious beyond comprehension if I do say so myself. I've made them so much that I never measure anything. The measurements given here are mostly a guess. Depending on how your recipe is turning out, decrease or increase the amount of liquid.

Creamy Chicken and Noodles

4 Chicken Breasts
2 Cans Chicken Broth or Stock
Water
1 Small Onion, chopped
3 Medium Cloves Garlic, finely minced
1 Lb. Carrots, peeled and diced
4 TBSP. Butter
2 TBSP. Flour
Salt
Pepper
1 TSP. Dried Thyme
3 Sprigs Fresh Thyme
1/2 Package Egg Noodles
1 Small Package Frozen Peas
8 oz. Heavy Cream

Cut chicken breasts into bite-sized cubes. Melt 2 tbsp. butter in stock pot. Season chicken with salt and pepper. Brown chicken in butter until cooked through and slightly brown. Remove chicken. Add remaining butter, onions, garlic, carrots, dried thyme, and salt and pepper to taste.
Saute vegetables until golden. Add chicken back to pan along with flour. Continue to saute, stirring, about 1 minute to cook out raw flour flavor.

Add a couple of ounces of stock to pan, stirring to scrape up any browned bits off of bottom (This is called deglazing). Add remainder of chicken broth and at least 1 can of water, more if necessary to allow enough broth to cook noodles. Add noodles to pot and boil until noodles are almost tender. Add salt and pepper to taste, thyme sprigs, cream, and peas. Cook until noodles are tender. Sauce will thicken as it cools. Remove thyme stems upon serving.


***Use stock instead of broth for more deep flavor.
***Use skin-on cuts of chicken. Cook chicken in seperate pot. Remove skin and discard. Use cooking liquid in place of canned broth. Cut up cooked chicken and add to pan after vegetables are cooked. Cook until chicken has a bit of color. Follow recipe from that point.