Step 1

Prep: Cook the egg noodles according to the package directions, drain and then set them aside when done. Cook the peas and carrots too, chop the carrots into bite sized pieces as well.

Step 2

Dice the onion into small pieces and mince the garlic (if using a fresh clove). prepare your chicken however you see fit. I like to cook mine in the crockpot during the day, it is a nice quick and easy method. Or you can use rotisserie chicken to save some effort too. Just make sure your chicken is cooked, chopped and ready for when you need it.

Step 3

Soup base: In a large pot, over medium heat, melt the butter. Add in the onion and then cook them until they are translucent and soft. Add in the minced garlic and cook for 1 more minute. Remove the pot from the heat and then whisk in the flour, salt and pepper.

Step 4

Assemble soup: Gradually whisk in the chicken broth and milk, stirring together until smooth. Make sure to add the liquid in slowly as you are constantly whisking to avoid the flour clumps that can occur. Return the pot to the stove and bring the mixture to a boil while stirring constantly. Once the soup begins to boil, it will foam up quickly, so keep an eye on it. Add in the cooked noodles, peas and carrots, chicken, and rosemary (if using). Continue to cook until they are all heated through.

Step 5

Serve: Divide the soup into serving bowls, top with chopped fresh parsley for garnish, if desired, and enjoy!