 | We had our full three day winter here in Houston, temperatures are now back in the 80s, though we may get another "cold" front this week. And this is the perfect meal for a cold front, even if it really isn't that cold (high is still in the 60s.) The whole family approved of the meal and I was shocked how quickly it came together, it tasted like it was simmering for hours. Thanks to Elly Says Opa for the amazing recipe! |
6 bone-in chicken thighs, skin removed
1 onion, chopped
1 pound carrots, peeled and sliced
2 bay leaves
1 teaspoon dried thyme
¾ teaspoon salt
¼ teaspoon pepper
3 cups chicken broth
12 ounces frozen egg noodles
1 cup frozen peas
1 cup milk
2 tablespoons flour
In a Dutch oven, add the chicken, onion, carrots, bay leaves, thyme, salt and pepper. Pour the broth over top. Bring to a boil over medium-high heat, reduce to a simmer. Cover and simmer for 30 minutes. Remove the chicken, shred the meat and discard the bones. Return the broth to a boil over medium-high heat. Add the egg noodles and cook for 15 minutes. Add the peas and cook 5 minutes more. Whisk together the milk and flour. Pour the milk mixture into the pot, stirring constantly. Simmer for 3 minutes until the mixture has thickened. Return the chicken to the pot and simmer until warmed through. Serve.
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