Super creamy Chicken Noodle Soup tops any soup any day. The perfect comfort food in a bowl lightened up with half the calories AND no heavy cream! THICK CHICKEN NOODLE SOUP WITH EGG NOODLES
INGREDIENTS
- 1 tablespoon olive oil
- 6 skinless chicken thighs (with bone)
- 1 yellow onion (chopped)2 cloves of garlic (minced)
- 2 large carrots (sliced)
- 1 celery stalk (diced)
- 1/3 cup plain | all-purpose flour
- 2 tablespoons chopped fresh parsley
- 1 chicken bouillon cube (shredded (or 2-3 tsp vegetable bouillon powder))
- 1 good pinch of salt
- 4 cups of chicken broth
- 5 cups of 2% milk
- *10 ounces | 300 grams of raw egg noodles or pasta of your choice
- 1/3 cup frozen peas
PREPARATIONS OF MAKING THICK CHICKEN NOODLE SOUP WITH EGG NOODLES SOUP
STEP 1
Heat the oil in a large saucepan over medium heat.
STEP 2
Sear chicken thighs on both sides until golden brown (about 3 minutes per side).
STEP 3
Add onion, garlic, carrots, and celery. Saute for another 5 minutes until the onion turns translucent and celery softens.
STEP 4
Add flour, parsley, crushed bullion cubes (powdered vegetable stock), and salt. Mix all the ingredients and cook for 3 more minutes.
STEP 5
Pour in the broth and mix everything together. Increase the heat and boil for about 4 minutes (the broth will start to thicken). Reduce heat, partially cover the pot with a lid and simmer for 20-25 minutes or until the chicken is cooked through.
STEP 6
Transfer chicken to a plate and shred chicken; discard the bones.
STEP 7
Add the chicken back to the soup along with the milk and noodles (or pasta). Bring to a boil and cook for 6-8 minutes until the noodles soften.
STEP 8
Taste the soup and add more salt or pepper or bouillon powder if desired to suit your tastes.
STEP 9
Add the peas and continue cooking until the peas are cooked through and the soup thickens.
STEP 10
Serve hot.