INGREDIENTS
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1/4 cup unsalted butter
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3/4 cup chopped carrot
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3/4 cup diced celery
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1/4 cup finely chopped onion
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1/2 teaspoon minced garlic
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1/4 cup all-purpose flour
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3 1/2 cups chicken broth
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1/2 cup heavy cream (milk can be substituted)
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6 ounces wide egg noodles (about 3 3/4 cups)
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1 1/2 cups cooked and shredded chicken (rotisserie chicken works well here)
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salt and pepper to taste