Creamy Chicken Noodle Soup

By Flywheelpw

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

Details

Level of difficulty Average
Cost Average budget

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