HAPPY TUMMY CHICKEN & NOODLES

Happy Tummy Chicken & Noodles image

Provided by Teena Hval

Time 1h35m

Number Of Ingredients 13

1 stick Tillamook unsalted butter
2 stalk(s) celery, diced
1 large carrots, diced
1/2 small onion, diced
1 1/2 Tbsp minced garlic or to taste
5 can(s) chicken broth (14.5 oz each; Swanson low salt 99% fat-free)
1 large cooked chicken off the bone and chopped to bite size pieces
1 Tbsp salt
1 Tbsp ground pepper
1 sprig(s) dried bay leaf
2 tsp chopped fresh or dried parsley
4 Tbsp Argo corn starch, mixed with 1/2 c. - 3/4 c. cold water in a bowl
2 bag(s) frozen Reames egg noodles (24 oz each)

Steps:

1. Melt butter in a sauté pan. Add diced vegetables & garlic. Sauté while stirring until almost transparent. About 5 - 6 minutes on medium heat.
2. Pour chicken broth into a large pot and begin to heat. Add sautéed vegetables with the butter to the broth. Add bay leaf to the broth as well.
3. Bring to a rapid boil. Then add Reames noodles to the boiling broth. Cook for about 5 - 8 minutes or until al dente.
4. Then add Argo (corn starch mixed with cold water) to the broth for thickening. Stirring constantly. (May have to add more if you like it thicker.) Let this cook through for at least 5 minutes while lightly boiling.
5. Add chicken to the mix. Then salt & pepper to taste. Let this heat through. Then I always remove the bay leaf and let this set on the stove with the heat off for about 1/2 an hour. Then serve. It will thicken even more during this setting period.