Creamy Chicken Noodle Soup

By Cafe Delites · 60 min

Ingredients

Instructions

1. Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden, about 3 minutes per side.
2. Add the onion, garlic, carrots and celery and sauté for 5 minutes, until the onion is translucent and the celery starts to soften.
3. Stir in the flour, parsley, crushed bouillon cube (or stock powder) and salt. Cook for 3 more minutes.
4. Pour in the broth and stir. Raise the heat and boil for about 4 minutes, until the broth starts to thicken. Lower the heat, partly cover, and simmer for 20 to 25 minutes, until the chicken is cooked through.
5. Move the chicken to a plate, shred the meat and discard the bones.
6. Return the chicken to the pot with the milk and noodles. Bring to a boil and cook 6 to 8 minutes, until the noodles are just beginning to soften.
7. Taste and add more salt, pepper or stock powder if you like.
8. Add the peas and cook until they are done and the soup has thickened. Serve warm.

Summarized from Cafe Delites's video. Watch it for the details.

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