Creamy Chicken Noodle Soup
adapted from Cafe DeLites
1 tablespoon olive oil
6 skinless, boneless chicken thighs
1 yellow onion, chopped
2 garlic cloves, minced
2 large carrots, sliced
1 celery stalk, diced
⅓ cup all-purpose flour
2 tablespoons fresh chopped parsley (or 1 tablespoon dried)
1 teaspoon chicken boullion paste (Better than Bouillon)
salt, to taste
4 cups chicken broth
5 cups 2% milk*
10 ounces (300 grams) uncooked noodles or pasta of choice (I'd try 250 grams next time)
⅓ cup frozen peas
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). Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery just begins to soften. Add flour, parsley, bullion, and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
2. Pour in the broth; 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.
3. Shred the chicken (in the pot, using two forks, if possible). Add the milk and noodles (or pasta) to the soup. Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften. Add the peas and continue to cook until the peas are cooked and the soup has thickened. At this point, taste test the soup and add extra salt or pepper or bouillon paste if desired to suit your tastes. Serve.
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