1 tablespoon olive oil 6 skinless, bone-in chicken thighs 1 yellow onion, chopped 2 garlic cloves, minced 2 large carrots, sliced 1 celery stalk, diced ⅓ cup plain | all-purpose flour 2 tablespoons fresh chopped parsley 1 chicken bullion cube, crushed (or 2-3 teaspoons vegetable stock powder) 1 good pinch of salt (adjust to you taste) 4 cups chicken broth 5 cups 2% milk* 10 ounces | 300 grams uncooked egg noodles or pasta of choice ⅓ cup frozen peas

Heat the oil in a large pot over medium heat. Sear the chicken thighs on both sides until golden (about 3 minutes each side). Add the onion, garlic, carrots, celery. Sauté for another 5 minutes until the onion becomes transparent and the celery just begins to soften. Add flour, parsley, crushed bullion cube (or vegetable stock powder), and salt. Mix all of the ingredients through and allow to cook for a further 3 minutes.
Pour in the broth; mix everything together thoroughly; increase heat and bring to a boil for about 4 minutes (the broth will begin to thicken). Reduce heat, partially cover the pot with a lid, and allow to simmer for 20-25 minutes or until the chicken is cooked through.
Transfer chicken to a plate and shred the meat; discard the bones.
Add the chicken back into the soup along with the milk and noodles (or pasta). Bring to a boil and allow to cook for 6-8 minutes until the noodles are JUST beginning to soften. Add the peas and continue to cook until the peas are cooked and the soup has thickened.
At this point, taste test the soup and add extra salt or pepper or stock powder if desired to suit your tastes.
Serve warm.