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 begins to soften.

Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.

Pour in broth and mix everything together. 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.

Transfer chicken to a plate and shred the meat; discard the bones.

Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften.

Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.

Add the peas and continue to cook until the peas are cooked and the soup has thickened.

Serve warm.

NOTES

If your soup is too thick once it's finished, simply add more milk in 1/4 cup increments until reaching your desired consistency, Alternatively, if your soup is not thick enough to your liking, mix 1 tablespoon of cornstarch together with 2 tablespoons of extra milk. Pour the mixture into the soup and allow to boil for a few minutes to thicken, while stirring. Repeat for an even thicker soup!*The milk can be substituted for 5 cups fat free half-and-half. Or 3 cups milk and 2 cups light cream.

Recipe and image courtesy of Creamy Chicken Noodle Soup (Lightened Up) - Cafe Delites

Soup/Gumbo

Don't Miss Out! Subscribe for amazing recipes.