Chichen Noodle Soup with Carrots and Peas

I figure you can never have too many chicken noodle soup recipes...seriously you could probably have a recipe for each shape of noodle you can think of, and then some.  I can see this being a winter lunch staple.

7 C. homemade or low sodium chicken broth
2 boneless skinless chicken breast cut into 1/2 inch cubes
1 1/2 C. diced or julienned carrots
3oz. (about 1 1/2 C.) dried egg noodles
1 1/2 C. frozen peas
2 tbsp. fresh flat leaf parsley
1 tsp. chopped thyme
Kosher salt and freshly ground black pepper
Freshly grated Parmesan cheese

In a large, heavy saucepan, bring the broth to a simmer.  Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes.  Remove the chicken and, if the broth is cloudy, strain the liquid through a cheesecloth lined strainer (this is for looks only).

Bring the broth back to a simmer in the saucepan, add the carrots and cook until they are just tender, about 7 minutes.  Remove them with a slotted spoon and set aside with the chicken.

Meanwhile, bring a pot of salted water to a boil and cook the egg noodles until they are al dente.  Drain them and set them aside.

Bring the broth to a boil.  Reduce the heat to a simmer.  Add the peas, the cooked carrots, and the chicken; simmer until everything is heated through.  Add the cooked noodles, the parsley and the thyme.  Season with salt and pepper.  Serve sprinkled with Parmesan cheese