1 tablespoon olive oil
6 chicken thighs
1 onion, chopped
2 garlic cloves, minced
1 celery stalk
1/3 cup flour
1 cube or packet of chicken bullion
garlic salt & pepper
4 cups chicken broth
4 cups milk
1 cup heavy cream (or go ahead and throw in the whole pint ;)
16 oz rotini noodles
1/2 cup froze pea and carrot mix
Heat oil in a pot over medium heat. Sear chicken for 3 minutes each on both sides. Add onion, garlic and celery. Saute for another 3 minutes until onion and celery are soft. Add flour, bullion and garlic salt. Mix and cook for another 3 minutes.
Pour in broth, increase heat to a boil and cook for 4 minutes. Reduce heat to low and simmer for 20 minutes. Transfer thighs to a plate and discard bones and skin if necessary. Shred chicken and add back to the pot with milk, cream and noodles. Bring to a boil and cook for 6 minutes. Add pea and carrot mix for a couple more minutes.
Taste soup and add garlic salt and pepper to taste.
Recipe inspired from: http://cafedelites.com/2016/10/12/creamy-chicken-noodle-soup/