Thick and Creamy Chicken Noodle Soup

By á-174890

Ingredients

• 2 tsp olive oil
• 1 onion, diced
• 1 carrot, halved lengthwise and thinly sliced crosswise
• 1 rib celery, chopped
• 1 clove garlic, minced
• 1 tsp chopped fresh thyme
• 1/4 tsp each salt & pepper
• 1 pkg (900ml) chicken broth
• 2 boneless skinless chicken breasts (500g)
• 2 cups broad egg noodles
• 1/4 cup whipping cream
• 3 TBSP flour
• 1 cup frozen peas
• 3 TBSP chopped fresh parsley

Preparation

Step 1

- In large saucepan, heat oil over medium heat. Cook onion, carrot, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened. About 8 mins.
- Add broth and chicken, bring to a boil. Reduce heat, cover and simmer for 2 mins. Stir in noodles, cover and simmer until chicken is no longer pink inside and noodles are al dente, about 9 mins.
- Remove chicken breasts to cutting board. Using 2 forks, shred into bite size pieces.
- In small bowl, whisk together cream, flour and 1 cup of water until smooth. Whisk into soup, bring to boil. Reduce heat and simmer until slightly thickened, about 2 mins. Stir in chicken and peas, simmer for 1 minute.
- Stir in parsley.

Serves 4