Creamy Chicken Noodle Soup

I created this recipe by combining components of several different chicken noodle soup recipes. My new recipe received a two thumbs up from my son and my husband asked for seconds. There's nothing like warm soup on a cold winter day!

4 c diced, cubed chicken
10 c chicken broth
2 t chicken bouillon granules
1 c chopped celery
1 c peeled and sliced carrots
1 bay leaf
4 c whole-wheat egg noodles
1-12 oz. can evaporated skim milk
1 c half and half (**Fat-free half and half works great.)
1-10.5 oz. can condensed cream of chicken soup
4 T cornstarch
1 c frozen peas, optional

Combine chicken, broth, celery, carrot, and bay leaf in a large sauce pan. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until cooked through.

Drop noodles into simmering broth and bring to a boil. Boil noodles until almost al dente.

Add evaporated milk, half and half, and condensed soup. Stirring frequently, return to a boil. Mix cornstarch with 1/3 c cold water and then slowly stir cornstarch mixture into boiling soup. Stir until thickened. Add frozen peas and allow to stand 5 minutes before serving.