Directions:
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened and fragrant.
2. Add the chicken to the pot and season with salt, pepper, and thyme. Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until the chicken is fully cooked and tender.
3. Remove the chicken, shred it using two forks, and return it to the pot.
4. Stir in the pasta and continue to simmer uncovered for 10–12 minutes, stirring occasionally, until the pasta is nearly cooked.
5. In a small bowl, whisk together the flour, milk, and cream until smooth. Slowly pour the mixture into the pot, stirring constantly.
6. Add the frozen peas and let everything cook for another 4–5 minutes, until the stew thickens and the pasta is fully tender.
7. Adjust seasoning to taste, garnish with chopped parsley, and serve hot with a side of warm bread if desired.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 480 kcal | Servings: 6 servings
