Ingredients

The following ingredients have 10 Servings
  • 4 tablespoons unsalted butter
  • 1 large onion (chopped or diced)
  • 2 stalks celery (chopped or diced)
  • 2 large carrots ( peeled and chopped)
  • salt and pepper
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1/4 cup all-purpose flour
  • 6 cups low-sodium chicken broth (or stock, homemade or store-bought)
  • 2 cups whole milk
  • 6 ounces uncooked egg noodles ( or pasta)
  • 1 cup frozen peas
  • 4 cups cooked chicken ( shredded or diced)
  • fresh chopped parsley leaves ( for garnish)

Instruction

  • Melt the butter in a heavy bottom Dutch oven or soup pot over medium heat. Add the onion, celery and carrots and season with salt and pepper. Sauté until the carrots are slightly soft, about 5 minutes. Add the thyme leaves and flour and stir until all vegetables are coated. Continue cooking and stirring the vegetable mixture until the flour starts to lightly brown and stick to the bottom of the pot.
  • Gradually stir in the chicken broth and milk scraping up any fond that formed on the bottom of the pot. Bring the soup to a gentle boil.
  • Add the egg noodles and cook for 6 to 8 minutes or until almost al dente. Check the package directions for recommended cooking times. (Kluski noodles may take 10-12 minutes)
  • Reduce the heat to low and add the cooked chicken and frozen peas. Stir gently and cook just until the chicken is warmed through. Check the seasoning and add a little salt and plenty of fresh ground black pepper. Adjust if needed. Serve immediately with crackers or crusty bread.