Happy Tummy Chicken & Noodles

• Produce

  • 1 sprig(s Bay leaf, dried
  • 1 stick Carrot, large
  • 2 stalk(s Celery
  • 1 1/2 tbsp Garlic
  • 1/2 Onion, small
  • 2 tsp Parsley, fresh or dried

• Canned Goods

  • 5 can(s Chicken broth

• Pasta & Grains

  • 2 bag(s Reames egg noodles, frozen

• Baking & Spices

  • 1 tbsp Pepper, ground
  • 1 tbsp Salt

• Dairy

  • 1 stick Tillamook unsalted butter

• Other

  • 4 Tbsp argo (corn starch mixed with 1/2 c. - 3/4 c. cold water in a bowl
  • 1 Large cooked chicken off the bone and chopped to bite size pieces

Found on justapinch.com

Description

Ingredients

• 1 stick tillamook unsalted butter
• 2 stalk(s) celery (diced)
• 1 stick large carrot (diced)
• 1/2 small onion (diced)
• 1 1/2 Tbsp minced garlic (or to taste)
• 5 can(s) chicken broth (swanson low salt 99% fat free)
• 1 large cooked chicken off the bone and chopped to bite size pieces
• 1 Tbsp salt
• 1 Tbsp ground pepper
• 1 sprig(s) dried bay leaf
• 2 tsp chopped fresh or dried parsley
• 4 Tbsp argo (corn starch) mixed with 1/2 c. - 3/4 c. cold water in a bowl
• 2 bag(s) frozen reames egg noodles

Directions

• 1First: Melt butter in a sauté pan and add diced vegetables & garlic. Sauté while stirring until almost transparent. About 5 - 6 minutes on med. heat. 2Second: Pour chicken broth into a large pot and begin to heat. Add sautéed vegetables with the butter to the broth. Add bay leaf to the broth as well. 3Third: Bring to a rapid boil. Then add Reames Noodles to the boiling broth. Cook for about 5 - 8 minutes or until al dente. Then add Argo (Corn starch mixed with cold water) to the broth for thickening. Stirring constantly. (May have to add more if you like it thicker) Let this cook through for at least 5 minutes while lightly boiling. 4Fourth: Add Chicken to the mix. Then salt & pepper to taste. Let this heat through. Then I always remove the bay leaf and let this set on the stove with the heat off for about 1/2 an hour. Then serve. It will thicken even more during this setting period.