Ingredients
Units
Scale
- 1 gallon homemade chicken broth (see note below)
- 4 cups of cooked chicken, diced or shredded
- 3 cups fresh mushrooms, chopped into 1/2″ pieces, do not mince
- 1/2 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
- 1/2 to 1 bag of thick egg noodles (Mrs. Miller’s Old-Fashioned Egg Noodles)
- 4 cups whole milk (more if you like your soup less thick)
- 1/2 cup flour
- 1/2 tsp. sage
- 1 tsp. thyme
- 1/2 tsp. pepper
- 2 Tbsp. chicken bouillion (I use Better Than Bouillion brand)
Instructions
- Instructions
- 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’).
