Place chicken in the bottom of a large Dutch oven, or heavy-bottomed pot.

Add water, chicken broth, dried thyme, bay leaves, salt, pepper, onion, carrots, and celery.

Bring to a boil then place a lid on top, lower heat, and simmer for 30 minutes, or until chicken is cooked through.

Remove chicken from pot then shred and set aside.

Next, add frozen egg noodles to Dutch oven and cook according to package directions.

Once tender, stir in peas.

In a separate container with a screw-top lid, combine milk and flour then shake to combine.

Drizzle into Dutch oven then stir to combine.

Cook for 3-4 minutes or until mixture is thick and bubbly.

Add chicken back to the pot and add more salt & pepper if necessary.

Let chicken & noodles sit for 10 minutes to thicken before serving.