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Export 13 ingredients for grocery delivery
Step 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).
Step 2
Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery begins to soften.
Step 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.
Step 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.
Step 5
Transfer chicken to a plate and shred the meat; discard the bones.
Step 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.
Step 7
Taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
Step 8
Add the peas and continue to cook until the peas are cooked and the soup has thickened.
Step 9
Serve warm.
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