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.