Ingredients
1tbspolive oil
6chicken thighs,skinless bone-in
1yellow onion,chopped
2garlic cloves,minced
2large carrots,sliced
1celery stalk,diced
⅓cupall-purpose flour
2tbspfresh parsley,chopped
1chicken bullion cube
1pinchsalt
4cupschicken broth
5cups2% milk
10ozegg noodles,or pasta of choice, uncooked
⅓cupfrozen peas
Preparation
Heat the oil in a large pot over medium heat.
Sear the chicken thighs on both sides for 3 minutes on each side, until golden.
Add the onion, garlic, carrots, celery, then sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
Add the flour, parsley, crushed bullion cube, and salt.
Mix to combine, then allow to cook for a further 3 minutes.
Pour in the broth, then mix.
Increase the heat, then bring to a boil for 4 minutes.
Reduce the heat, partially cover the pot with a lid, then allow to simmer for 20 to 25 minutes or until the chicken is cooked through.
Transfer the chicken to a plate, then shred the meat. Discard the bones.
Add the chicken back into the soup along with the milk and noodles.
Bring to a boil and allow to cook for 6 to 8 minutes until the noodles are just beginning to soften.
Add extra salt or pepper, to taste.
Add the peas, then continue to cook until the peas are cooked and the soup has thickened.
Serve warm, and enjoy!
