1. In a large pot, melt butter over medium heat. Add onion, garlic and bay leaf; cook just until onion is tender, about 2 min. Add broth; cover, and bring to a boil. Add noodles and chicken; simmer covered for 2 min.
2. Whisk flour with milk in a bowl. Whisk into chicken broth mixture; add sugar snap peas. stirring, bring back to a boil; add spinach and parsley. Stir for about 1 min, just until spinach wilts. discard bay leaf. Season with pepper.