Chicken and noodles recipe

Chicken second courses

One 2- to 3-pound chicken fryer, cut up 2 carrots, diced 2 celery stalks, diced ½ medium onion, diced 1 teaspoon salt ¼ teaspoon black pepper ½ teaspoon ground thyme ¼ teaspoon turmeric 16 ounces frozen home-style egg noodles(such as Reame(TM)s) 3 tablespoons all-purpose flour Splash of half-and-half, optional 2 teaspoons finely minced fresh parsley