1cupchopped yellow or white onion, about 1 medium onion
1cupchopped carrots, about 2-3 peeled carrots
1cupchopped celery, about 2-3 stalks
2clovesgarlic, finely minced
1teaspoonsalt
½teaspoonpepper
8cupslow-sodium chicken broth
16ouncesfrozen egg noodles, like Reames brand
1 ½cupsmilk
⅓cupall-purpose flour
1cupfrozen peas
3-4cupscooked chopped chicken, a rotisserie chicken works great here as well (see note)
Instructions
In a 5- or 6-quart pot, heat the olive oil over medium heat until hot and rippling. Add the onions, carrots, celery and garlic. Cook, stirring often, until the vegetables are slightly tender, 5-6 minutes. Stir in the salt, pepper and chicken broth and bring to a boil.
Add the frozen noodles and simmer for 18 minutes (or according to package directions), until they are mostly tender (they'll cook a few more minutes in the next step).
In a liquid measuring cup or blender, whisk or blend the milk and flour together until smooth (no lumps!). Whisk the mixture quickly into the soup and simmer for another 5 minutes, stirring occasionally.
Stir in the frozen peas and cooked chicken and heat through. Add additional salt and pepper to taste before serving. The soup will thicken as it sits (and if there are leftovers, they'll definitely thicken up even more in the refrigerator).
Notes
Chicken: here is my favorite method for cooking chicken.