Creamy Chicken Noodle Soup

Found the recipe here - http://southernfood.about.com/od/chickensouprecipes/r/r80401c.htm

This is a good basic, simple soup

• tablespoons butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/8 cup fresh chopped parsley or about 1/2 tablespoon dried parsley flakes
• 1 cup diced chicken (I used half a Costco can)
• 1 can (10 3/4 ounces) cream of chicken soup, undiluted
• 2 1/2 cups chicken broth
• 1/2 teaspoon poultry seasoning
• 1/8 teaspoon dried leaf thyme
• 1/8 teaspoon pepper
• 1/2 cup frozen peas
• 1/2 cup carrots (you can use frozen or I diced some and cooked them in the microwave with water for a couple minutes)
• 3/4 cups heavy cream or half-and-half (see my substitute)
• 4 ounces medium noodles, cooked and drained
• Salt, to taste

Preparation:

In a large pot 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.
Serves 8.