List of ingredients:
2 tablespoons of butter
1 tablespoon of olive oil
1 onion of medium size, chopped.
3 carrots cut into medium-sized pieces.
2 pieces of celery, cut into small pieces.
3 pieces of garlic, finely chopped
1 pound of chicken breasts or thighs without bones or skin.
6 cups of chicken broth
1 cup of whole milk or half-and-half
1/2 cup of thick cream
2 cups of egg noodles or any type of pasta.
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
Add salt and black pepper according to your preference.
1 cup of peas that are frozen.
Fresh parsley, finely chopped (to decorate)
Instructions:
Cook Vegetables in a Pan: In a big pot, heat the butter and olive oil together on medium heat. Put the onion, carrots, and celery in the pan and cook until they become soft, which should take around 5 minutes. Put the garlic in and cook for one more minute until it smells good.
Include chicken and broth. Put the chicken pieces in the pot and add the chicken broth. Include thyme, rosemary, salt, and black pepper. Heat the soup until it starts bubbling, then lower the heat and let it cook gently for 15-20 minutes until the chicken is done.
Cut the chicken into small pieces. Take the chicken out of the pot and pull it apart using two forks. Put the shredded chicken back in the pot.
Include milk, cream, and noodles. Add the milk, cream, and noodles and mix. Allow the soup to cook gently for 8-10 more minutes, or until the noodles are soft.
Include peas and add the last touch of seasoning. Add the frozen peas and cook for 2-3 more minutes. Add salt and pepper according to your preference.
To help or assist. Pour the creamy chicken noodle soup into bowls and add fresh parsley on top.
Enjoy this cozy and delicious homemade favorite!
Time to prepare: 15 minutes | Time to cook: 30 minutes | Total time: 45 minutes
Number of portions: 4
