Creamy Chicken Noodle Soup

Ingredients · for 8 (scales to your household)

• 1 tablespoon Olive oil $0.18
• 6 Skinless bone-in chicken thighs $14.70
• 1 Yellow onion $0.60
• 2 cloves Garlic $0.06
• 2 Carrots $0.35
• 1 Celery stalk $0.30
• 1/3 cup All-purpose flour $0.09
• 2 tablespoons Parsley $0.20
• 1 Chicken bullion cube $0.46
• 1 pinch Salt $0.00
• 4 cups Chicken broth $2.10
• 5 cups 2% milk $2.12
• 10 ounces Egg noodles $1.91
• 1/3 cup Peas $0.24

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side).
2. Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
3. 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.
4. 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.
5. Transfer chicken to a plate and shred the meat; discard the bones.
6. 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.
7. Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
8. Add the peas and continue to cook until the peas are cooked and the soup has thickened.