INGREDIENTS
1/4 cup
unsalted butter
3/4 cup
chopped carrot
3/4 cup
diced celery
1/4 cup
finely chopped onion
1/2 tsp
minced garlic
1/4 cup
all-purpose flour
3 1/2 cups
chicken broth
1/2 cup
heavy cream ((milk can be substituted))
6 oz
wide egg noodles ((about 3 3/4 cups))
1 1/2 cups
cooked and shredded chicken ((rotisserie chicken works well here))
salt and pepper
NOTES
Noodles took a lot longer to cook if they are not smallest egg noodles. Double recipe!
Amanda Childs • 2019-03-22