Start by heating olive oil in a large pot over medium heat. Once hot, add the chicken thighs. Sear them on both sides until they turn golden brown, which takes about three minutes on each side.
Next, add the chopped onion, minced garlic, sliced carrots, and diced celery to the pot. Sauté these for about five minutes until the onion becomes transparent and the celery starts to soften.
Now, sprinkle in the flour, parsley, crushed bullion cube, and a pinch of salt. Stir well to combine everything, allowing the mixture to cook for an additional three minutes.
Pour in the chicken broth and stir everything together. As the mixture starts to bubble, increase the heat and bring it to a gentle boil.
Reduce the heat to low, partially cover the pot with a lid, and allow it to simmer for 20 to 25 minutes.
Once cooked, transfer the chicken thighs to a plate and shred the meat, discarding the bones.
Add the shredded chicken back into the pot, along with the milk and uncooked egg noodles. Bring the mixture to a boil once more.
Taste your soup and feel free to adjust with more salt, pepper, or stock powder to suit your preferences.
Finally, add the frozen peas and continue to cook until they’re heated through.
Serve warm and enjoy every comforting bite of your Creamy Chicken Noodle Soup!
