- 1 gallon homemade chicken broth (see note below)
- 4 cups of cooked chicken, diced or shredded
- 3 cups fresh mushrooms, chopped into ½” pieces, do not mince
- ½ stick of butter
- 2 cups of sliced carrots
- 2 cups of sliced celery, included leaves
- 1 cup of Italian parsley, minced
- 2 cups of frozen green peas
- ½ to 1 bag of thick egg noodles (I use Reeme’s brand)
- 4 cups whole milk (more if you like your soup less thick)
- ½ cup flour
- ½ tsp. sage
- 1 tsp. thyme
- ½ tsp. pepper
- 2 Tbsp. chicken bouillion (I use Better Than Bouillion brand)
- Heat the chicken broth on low to medium heat.
- Saute’ mushrooms in the butter.
- While mushrooms are sautéing, add the diced chicken to the chicken broth.
- Add the carrots, celery, Italian parsley.
- Add the mushrooms after sautéing.
- Add the sage, thyme, bouillon, and pepper.
- In a container with lid, mix 1 cup milk with ½ cup flour; tightly attach the lid and shake thoroughly.
- Add this milk/flour mixture to the pot.
- Add the rest of the milk (use more milk if you like it less thick).
- Add the egg noodles.
- Add the green peas.
- Cook for 15 minutes on medium high until the noodles are cooked to your texture preference (we like our noodles with a little ‘bite’ to them, ‘al dente’).
The recipe for my homemade chicken broth can be found on my food blog at the following link (please cut and paste the URL into your browser)