Ingredients
The following ingredients have 4 Servings
- 1/4 cup unsalted butter
- 3/4 cup chopped carrot
- 3/4 cup diced celery
- 1/4 cup finely chopped onion
- 1/2 teaspoon minced garlic
- 1/4 cup all-purpose flour
- 3 1/2 cups chicken broth
- 1/2 cup heavy cream ((milk can be substituted))
- 6 ounces wide egg noodles ((about 3 3/4 cups))
- 1 1/2 cups cooked and shredded chicken ((rotisserie chicken works well here))
Instruction
- In a large skillet, melt the butter over medium-low heat. Add the carrot, celery, and onion. Sautee in the butter until veggies are soft, about 5 minutes. Add the garlic and cook for about 30-60 seconds.
- Add the flour and cook for about 3 minutes or until mixture is thick. Slowly whisk in the chicken broth and cream and bring the heat up to medium-high. Add the egg noodles and cook for 5-7 minutes or until noodles are soft.
- Add the chicken to the noodles for the last minute or two of cooking to heat the chicken through. Salt and pepper to taste. Serve immediately.