- 2 tablespoons butter
- 2 rounded tablespoons flour
- 1 tsp extra-virgin olive oil
- 1 small onion, peeled and diced
- 5 celery stalks, diced
- 5 carrots, peeled and diced
- 1 1/2 teaspoon minced garlic
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 2 quarts chicken stock or chicken broth
- 2 to 3 cups cooked chicken, shredded (rotisserie chicken is best)
- 3 cups wide egg noodles
- 1 tablespoon parsley
Instructions
- Heat a large pan with olive oil over medium heat. Add the onion, celery, carrots, and bay leaves and a little salt and pepper. Cook for about 5 min and then add garlic.
- In a large pot melt butter then add flour. Add about a cup at a time of stock while stirring to make smooth. Continue adding the rest of the stock then simmer about 10 min.
- Stir in the chicken, veggies, cooked noodles and parsley. Discard the bay leaves. Season to taste adding more salt and pepper as needed.
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