Creamy Chicken Noodle Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Carrots

  Raw

  2 large or 144g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Wheat flour

  White, all-purpose, unenriched

  ⅓ cup or 42g

• Parsley

  Raw

  2 tbsp or 8g

• Chicken broth bouillon

  Dry, cubes

  1 cube or 4g

• Salt

  Table

  1 dash or 0.4g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  5 cup or 1.22kg

• Egg noodles

  Dry, enriched

  10 oz or 284g

• Peas

  Green, frozen, unprepared

  ⅓ cup or 45g

Directions

1. Heat the olive 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 chopped onion, minced garlic, sliced carrots, and diced celery. Sauté for another 5 minutes until the onion is translucent and the celery softens.
3. Stir in the flour, chopped fresh parsley, crushed bouillon cube, and salt to taste. Cook for an additional 3 minutes.
4. Pour in the chicken broth and stir. Increase the heat to bring to a boil for about 4 minutes, then reduce the heat, partially cover, and simmer for 20-25 minutes until the chicken is cooked.
5. Remove the chicken from the pot, shred the meat, and discard the bones.
6. Return the shredded chicken to the pot and add the milk and egg noodles. Bring to a boil and cook for 6-8 minutes until the noodles are just tender.
7. Taste the soup and adjust seasoning with salt, pepper, or additional stock powder if needed.
8. Add the peas and continue cooking until the peas are heated through and the soup has thickened. Serve warm.

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