Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 6 skinless (bone-in chicken thighs)
  • 1 yellow onion (chopped)
  • 2 garlic cloves (minced)
  • 2 large carrots (sliced)
  • 1 celery stalk (diced)
  • 1/3 cup plain | all-purpose flour
  • 2 tablespoons fresh chopped parsley
  • 1 chicken bullion cube (crushed (or 2-3 teaspoons vegetable stock powder))
  • 1 good pinch of salt ((adjust to you taste))
  • 4 cups chicken broth
  • 5 cups 2% milk*
  • 10 ounces | 300 grams uncooked egg noodles or pasta of choice
  • 1/3 cup frozen peas

Instruction

  • Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side). 
  • Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften. 
  • 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.
  • 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.
  • Transfer chicken to a plate and shred the meat; discard the bones.
  • 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. 
  • Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
  • Add the peas and continue to cook until the peas are cooked and the soup has thickened.
  • Serve warm.