Creamy Chicken Noodle Soup

2 Tbsp Butter
1 Cup Onion, Chopped
1 Cup Celery, Chopped
1/4 Cup Fresh Parsley, or 1 Tbsp Dried Parsley
2-3 Cups Diced Chicken (cooked)
1 10 oz can Cream of Chicken Soup
1 10 oz can Cram of Mushroom Soup
5 Cups Chicken Broth
1 tsp Poultry Seasoning
1/4 tsp Dried Thyme
1/4 tsp Pepper
2 Cups Frozen Peas & Carrots
1 1/2 Cups Heavy Cream or Half & Half
4 oz Medium Cooked Noodles (cooked drained)
Salt, to taste

- In Large pot melt butter over medium heat. Add onions and celery and saute until onions are 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 10 minutes more.
- Stir in the cream or half & half along with the cooked noodles and add salt to taste.
- Heat through. Serves 8.