Chicken Noodle Skillet

• Meat

  • 1 1/2 cups Chicken, cooked and shredded

• Produce

  • 3/4 cup Carrot
  • 3/4 cup Celery
  • 1/2 tsp Garlic
  • 1/4 cup Onion

• Canned Goods

  • 3 1/2 cups Chicken broth

• Pasta & Grains

  • 6 oz Wide egg noodles

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 1/4 cup Butter, unsalted
  • 1/2 cup Heavy cream

Found on the-girl-who-ate-everything.com

Ingredients

• ¼ cup unsalted butter
• ¾ cup chopped carrot
• ¾ cup diced celery
• ¼ cup finely chopped onion
• ½ teaspoon minced garlic
• ¼ cup all-purpose flour
• 3½ cups chicken broth
• ½ cup heavy cream (milk can be substituted)
• 6 ounces wide egg noodles (about 3¾ cups)
• 1½ cups cooked and shredded chicken (rotisserie chicken works well here)
• salt and pepper to taste

Directions

• 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.