By Kansas Living

Ingredients

• 1 Tbs. good olive oil
• 1 Tbs. unsalted butter
• 1 yellow onion, diced
• 3-4 ribs celery, diced
• 4 carrots, diced
• ½ - 1 tsp. turmeric
• 1 tsp. dried oregano flakes
• Kosher salt and freshly ground black pepper, to taste
• 3-4 chicken breast halves, cooked and chopped or shredded
• 8-10 cups chicken broth
• 1 batch egg noodles or use your favorite dried or frozen egg noodle
• 1 Tbs. cornstarch stirred into 2 Tbs. heavy cream or half-and-half, to create a slurry
• 2-3 Tbs. fresh Italian parsley, chopped
• 1 cup frozen baby peas, thawed 

Instructions

Stove Top Method

In a large Dutch oven over medium heat, combine oil and butter; when fats are nicely hot, add onions, celery, carrots, turmeric and oregano. Cover pot with lid and cook until vegetables are fork-tender, reducing heat as needed.

Add cooked chicken and broth to Dutch oven along with egg noodles; season to taste with salt and pepper. Bring soup to a simmer, cooking until noodles are tender, approximately 15-20 minutes, at a minimum. Simmering longer will intensify the flavor of your soup. Add slurry mixture to soup and stir until soup thickens slightly.  Just before serving, stir in parsley and peas.  

Pressure Cooker Method

In pressure cooker (PC) pot, combine oil and butter using the sauté setting; when fats are nicely hot, add onions, celery, carrots, turmeric and oregano. Cover PC pot with lid and cook until vegetables are fork-tender (no pressure is being used yet). Add cooked chicken and broth to PC pot along with egg noodles; season to taste with salt and pepper.  Bring soup to a simmer, then lock PC lid into place and choose high setting for two minutes. When PC timer sounds, do a quick pressure release to remove all pressure from PC; remove lid and stir in slurry mixture, stirring until soup thickens slightly.  Just before serving, stir in parsley and peas.