Creamy Chicken Noodle Soup

• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1/4 cup fresh chopped parsley or about 1 tablespoon dried parsley flakes
• 2 to 3 cups diced chicken
• 1 can (10 3/4 ounces) cream of chicken soup, undiluted
• 1 can (10 3/4 ounces) cream of mushroom soup, undiluted
• 5 cups chicken broth
• 1 scant teaspoon poultry seasoning
• 1/4 teaspoon dried leaf thyme
• 1/4 teaspoon pepper
• 2 cups frozen peas and carrots
• 1 1/2 cups heavy cream or half-and-half
• 4 ounces medium noodles, cooked and drained
• Salt, to taste

Preparation:

In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery and sauté until onion is tender. Add the parsley, chicken, chicken broth, soups, poultry seasoning, thyme, and pepper. Bring to a boil; reduce heat to medium-low and simmer for 20 minutes. Add the frozen peas and carrots, cover, and simmer for 10 minutes longer. Stir in the cream or half-and-half, along with the cooked noodles; add salt to taste. Heat through.