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