Creamy Chicken Dish (Print Version)
# Ingredients:
01 -
3/4 cup diced onion, yellow.
02 -
1 tablespoon butter, not salted.
03 -
1 cup celery, chopped into slices.
04 -
1 cup thinly sliced carrots.
05 -
2 cloves of garlic, finely chopped.
06 -
1/4 cup plain flour.
07 -
1/2 teaspoon ground black pepper.
08 -
1/2 teaspoon table salt.
09 -
1 teaspoon of thyme, dried.
10 -
1/2 teaspoon oregano, dried.
11 -
8 cups of broth made from chicken.
12 -
1 medium-sized potato, diced after peeling.
13 -
2 cups cooked and shredded chicken meat.
14 -
1 cup of whole milk or half-and-half.
15 -
Wide egg noodles, uncooked, about 3-4 cups.
16 -
Optional garnish: Fresh thyme sprigs.
# Instructions:
01 -
Melt the butter in a big pot. Toss in the onions, carrots, celery, and garlic. Let it cook for about 5 minutes until they soften.
02 -
Add in the flour, along with the oregano, pepper, thyme, and salt. Stir and cook for 2 minutes.
03 -
Pour in the broth and diced potatoes. Bring it to a rolling boil for 3 minutes, then lower the heat and let it simmer for 25 minutes. Potatoes should soften up.
04 -
Add the noodles, milk or half-and-half, and cooked chicken. Let it cook for 10 minutes until the noodles are soft and soup gets thicker.
# Notes:
01 -
Can be cooked in a slow cooker.
02 -
Stays fresh in the fridge for up to 7 days.
03 -
Will last up to 3 months in a freezer.
04 -
Squeeze in some fresh lemon at the end for a flavor boost.