Makes 6 servings
- 1½ Tbsp. olive oil
- 4 carrot stalks, chopped
- 4 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups low sodium chicken broth
- 1½ lbs. shredded chicken, fully cooked
- 2 cups egg noodles
- 2 cups 1% milk
- ¼ cup flour
- Salt and pepper, to taste
In a large stock pan, heat olive oil over medium heat. Add celery and carrots; sauté for five minutes or until soft. Add garlic and sauté for one minute, until fragrant.
Add chicken broth and bring to a boil. Add shredded chicken and egg noodles. Reduce to a simmer and cook for about 10 minutes. While mixture is cooking, whisk milk and flour together. Turn heat off and stream in milk/flour mixture. Stir and let cook for five more minutes. Season with salt and pepper to taste.
Nutrition analysis per serving: 330 calories, 9 g fat, 34 g protein, 28 g carbohydrate, 2 g fiber, 270 mg sodium
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