Chicken and Noodles
2 skinless boneless chicken breasts cooked and cut into cubes
(or 2 plus cups of chopped rotisserie chicken)
2 tbs butter
½ c. Diced carrot
½ c. Diced celery
½ c. Diced onion
Pinch salt and pepper
2 ½ tbs flour
2 c. Chicken broth (I used “Better Than Bouillon”)
½ c. Cream (half and half or milk will work)
*optional 1 tbs grated parmesan cheese
Package wide noodles or pasta cooked according to package instructions
Prepare noodles, rinse and set aside.
Melt butter in a medium saucepan over medium heat.
Add carrots, celery, and onion with a pinch of salt and pepper. Stir occasionally. Cook until vegetables begin to soften. Onion will start to look clear.
Sprinkle flour over vegetables and gently stir around pan to insure all are covered.
After several minutes (to give the flour a chance to cook a bit) whisk in broth. Increase heat a bit and bring to a boil while whisking. The broth will start to thicken.
Continue cooking a few minutes. Then add cream. After it comes to a boil, reduce heat to a simmer.
Add chicken and optional parmesan cheese. Simmer 3 or 4 minutes.
Gently fold in noodles and serve.