Easy! Chicken Noodle Skillet

Ingredients:

¼ cup unsalted butter

¾ cup chopped carrot

¾ cup diced celery

¼ cup finely chopped onion

½ teaspoon minced garlic

¼ cup all-purpose flour

3½ cups chicken broth

½ cup heavy cream (milk can be substituted)

6 ounces wide egg noodles (about 3¾ cups)

1½ cups cooked and shredded chicken (rotisserie chicken works well here)

salt and pepper to taste

Directions:

1. In a large skillet, melt the butter over medium-low heat. Add the carrot, celery, and onion.  (Season your veggies with salt and pepper while cooking.)  Sautee in the butter until veggies are soft, about 5 minutes. Add the garlic and cook for about 30-60 seconds.
2. Add the flour and cook for about 3 minutes or until mixture is thick. Slowly whisk in the chicken broth and cream (or milk) and bring the heat up to medium-high. Add the egg noodles and cook for 5-7 minutes or until noodles are soft.
3. Add the chicken to the noodles for the last minute or two of cooking to heat the chicken through. Salt and pepper to taste. Serve immediately.

(Note: If the dish needs "thinning out" (the noodles will continue to absorb the liquid), you can add more milk or broth.)

*www.the-girl-who-ate-everything.com