INGREDIENTS
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2 cups dry medium egg noodles
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1 lb boneless skinless chicken breasts*
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1 1/2 Tbsp olive oil
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1 1/2 cups chopped yellow onion (1 medium)
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1 1/3 cups chopped carrots (3 carrots)
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1 1/3 cups chopped celery (3 stalks)
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3 cloves garlic, minced
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2 (14.5 oz) cans low-sodium chicken broth
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3 Tbsp chopped fresh parsley
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2 bay leaves
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Salt and freshly ground black pepper, to taste
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1/4 cup butter
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1/4 cup + 2 Tbsp all-purpose flour
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2 1/2 cups milk (I used 1%)
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1/3 cup heavy cream
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