| Prep Time | 25 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
- 2 chicken breasts trimmed, seasoned with salt and pepper
- 3 tablespoons olive oil divided
- 3 carrots peeled and diced
- 3 stalks celery diced
- 1 medium sweet onion diced
- 3 cloves garlic minced
- 3 tablespoons all purpose flour
- 64 oz. chicken stock
- 1 cup 2% milk
- 1 tablespoon fresh thyme leaves chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon chicken bouillon
- 2 teaspoons fresh ground pepper
- 8 oz. spaetzle (or other dried egg noodles)
- 3/4 cup frozen peas
Ingredients
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Instructions
- In a large pot, add one tablespoon of olive oil over medium heat. Add the seasoned chicken breasts, and cook on each side for 4-6 minutes (depending on the thickness of the chicken), until golden brown and cooked through. Remove from heat and set aside. Once cool, shred the chicken using a fork.
- Add the remaining two tablespoons of olive oil to the pan. Add the carrots, celery, and onion to the pot. Cook for 12-15 minutes, until cooked through. Add the garlic, and cook for an additional minute.
- Sprinkle the flour over the vegetables, mixing well to combine. Cook for 1-2 minutes, until the flour has been incorporated into the vegetables.
- To the pot, add the chicken broth and milk. Add the thyme, parsley, bouillon, and pepper. Mix well.
- Bring the soup to a boil, add the spaetzle (or other dried egg noodle), and cook according to package instructions.
- Reduce heat to a simmer. Add the peas, and return the shredded chicken to the soup. Let simmer on low for 5-10 minutes, allowing the soup to thicken slightly. Serve warm, and enjoy!
Recipe Notes
Our wine choice: the 2013 Chardonnais Napa Valley Chardonnay. This rich, full-bodied chardonnay has toasty notes of butterscotch, vanilla and tropical fruits. With a luxurious texture and silky finish, this white will pair perfectly with our creamy chicken noodle soup. Cheers!
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