Ingredients
Units
Scale
- 2 tablespoons butter
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/3 cup chopped onion
- 2 garlic cloves, minced
- kosher salt
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 10 oz. egg noodles, cooked according to package instructions
- 2 1/2 cups cooked shredded chicken (I use rotisserie chicken)
- 1/2 cup frozen corn
- 1/2 cup frozen peas
Instructions
- In a large skillet over medium heat, melt butter. Add carrots, celery, onion, and garlic and season with salt and pepper. Cook until softened, 3 minutes, then stir in flour and cook 1 minute.
- Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes.
- Stir in egg noodles, chicken, corn, and peas and simmer until warmed through. Season with salt and pepper. Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dishes