INGREDIENTS
1 lb
Chicken tenderloins
2
Bay leaves
1 cup
Carrot
1 cup
Celery
2
Garlic cloves, large
1 cup
Onion
1 1/2 tsp
Thyme, dried
28 oz
Chicken stock, low-sodium
2 cups
Homestyle egg noodles, frozen
3 tbsp
All-purpose flour
2 tsp
Kosher salt
2 tbsp
Butter, unsalted
1 1/2 cups
Whole milk
1/4 cup
Sherry, dry