Creamy Chicken Noodle Soup

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  6 Chicken Thigh, Bone-In, Skin-On(1158g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  2 Carrots(122g)
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  1 Celery(40g)
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  0.3 cup Flour, All-Purpose, White
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  2 tbsp Parsley, Fresh
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  1 Chicken Bouillon, Dry(4g)
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  1 1 pinch salt (adjust to you taste)
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  4 cup Low Sodium Chicken Broth
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  5 cup 2% Milk
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  10 oz Egg Noodles, Dry
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  0.3 cup Peas, Sweet, Frozen

Instructions

1. 1Heat the olive oil in a large pot over medium-high heat. Add the chicken thighs and sear 3–4 minutes per side until golden brown, then remove to a plate.
2. 2In the same pot, add the onion, garlic, carrots, and celery. Sauté over medium heat for 5–6 minutes, stirring occasionally, until the onion is translucent and the carrots begin to soften.
3. 3Sprinkle the flour over the vegetables and stir to coat. Add the fresh parsley and chicken bouillon, then cook for 2–3 minutes over medium heat, stirring constantly, until fragrant and no raw flour remains.
4. 4Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom. Return the chicken thighs to the pot, increase heat to medium-high, and bring to a boil for 2–3 minutes. Reduce heat to medium-low, partially cover, and simmer for 20–25 minutes until the chicken reaches an internal temperature of 165°F.
5. 5Transfer the chicken to a cutting board and let cool slightly. Shred the meat into bite-sized pieces, discarding bones and skin.
6. 6Return the shredded chicken to the pot. Stir in the milk and egg noodles, then bring to a gentle boil over medium-high heat. Cook 6–8 minutes, stirring occasionally, until the noodles are just tender but still have slight resistance.
7. 7Add the frozen peas and cook over medium heat for 3–4 minutes, stirring gently, until the peas are heated through and the soup has thickened slightly. Season with salt to taste.
8. 8Divide evenly into 8 airtight containers while hot. Cool to room temperature before sealing and refrigerating.