Creamy Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 6 skinless bone-in chicken thighs
• 1 yellow onion (chopped)
• 2 cloves garlic (minced)
• 2 carrots (large, sliced)
• 1 celery stalk (diced)
• 1/3 cup all-purpose flour (plain)
• 2 tablespoons fresh parsley (chopped)
• 1 chicken bullion cube (crushed, or 2-3 teaspoons vegetable stock powder)
• 1 pinch salt (adjust to you taste)
• 4 cups chicken broth
• 5 cups 2% milk
• 10 ounces egg noodles (uncooked, or pasta of choice)
• 1/3 cup frozen peas

Instructions

1. 1

   Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).

2. 2

   Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.

3. 3

   Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.

4. 4

   Pour in broth and mix everything together. Increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.

5. 5

   Transfer chicken to a plate and shred the meat; discard the bones.

6. 6

   Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften.

7. 7

   Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.

8. 8

   Add the peas and continue to cook until the peas are cooked and the soup has thickened.

9. 9

   Serve warm.