Wednesday, December 7, 2016


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.


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