6 slices slices bacon, chopped
1 large onion, chopped
3 medium carrot, chopped
2 tsps thyme leaves
1 tsp tsp. each kosher salt and ground black pepper
3 Tbsps all purpose flour
7 cups chicken broth
1 cup heavy cream
3 cups Creamette® Extra Wide Egg Noodles
1 1/2 cups frozen peas
3 cups shredded cooked chicken from a rotisserie chicken
2 Tbsps fresh chives, chopped

Cooking Directions:

Put the bacon in a large pot and turn the heat on to medium-high. Cook, stirring often, until golden brown and crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate with a slotted spoon. Add the onion, carrot, celery, and thyme leaves to the bacon fat with 1/4 teaspoon salt and a few grinds of pepper; stir to coat. Add the flour and continue to stir until all of the flour is moistened. Gradually stir in 2 cups of the broth while stirring constantly and bring to a simmer. Add the remaining broth and the cream and bring to a simmer. Reduce the heat to keep the soup at a low simmer and cook until the vegetables are crisp tender, about 10 minutes. Add the noodles and cook until tender, about 8 minutes. Stir in the peas and return the soup to a simmer. Season with salt and pepper to taste. Stir in the chicken and chives and serve topped with the crispy bacon.