- Average
- Average budget
Ingredients
- 1 Tbsp olive oil
- 6 skinless one in chicken theighs
- 1 yellow onion chopped.
- 2 garlic cloves minced
- 2 large carrots diced
- 1 celery stalk diced
- 1/3 cup of all purpose flour
- 2 tablespoons of fresh chopped parsley.1 chicken bullion cube crushed ( or 2 - 3 teaspoons vedgetable stock powder
- 1 good pinch of salt
- 4 cups of chicken broth
- 5 cups of 2% milk
- 10 ounces 300 grams of uncooked egg noodles or pasta of choice
- 1/3 cup of frozen peas
Preparation
Step 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
Step 2
add the onion, garlic, carrots, celery, saute for another 5 minutes until the onion becomes transparent and the celery begins to soften.
Step 3
Add flour, jparsley, crushed bullion cube ( or vegetable stock powder), and salt mix all of the ingredients through and allow to cook for a further 3 minutes.
Step 4
Pour in broth and mix everything togeather. Increase heat and bring to a boil for about 4 minutes ( the broth will begin to thicken) reduce the heat, partially cover the pot with a lid, and allow to simmer for 20 to 25 minutes or until the chicken is cooked through
Step 5
transfer chicken to a plate and shred the meat discard the bones