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Ingredients

  • 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

  1. 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.

  2. Stir in chicken broth and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until thickened, about 5 minutes.

  3.  Stir in pasta, chicken, corn, and peas and simmer until warmed through. Season with salt and pepper. Enjoy