3/4 cup frozen peas
8 oz. spaetzle or other dried egg noodles
2 tsp. fresh ground pepper
1 tbsp. chicken bouillon
2 tbsp. fresh parsley, chopped
1 tbsp. fresh thyme leaves, chopped
1 cup 2% milk
64 oz. chicken stock
3 tbsp. all purpose flour
3 cloves garlic, minced
1 medium sweet onion, diced
3 stalks celery, diced
3 carrots, peeled and diced
3 tbsp. olive oil, divided
2 chicken breasts, trimmed, seasoned with salt and pepper