Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Nutrition per recipe
Calories3944.4 kcal (197%)
Total Fat177.7 g (254%)
Carbs331.1 g (127%)
Sugars36.3 g (40%)
Protein256.9 g (514%)
Sodium4294 mg (215%)
Fiber20.2 g (72%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

1 Tbspunsalted butter

3carrots
cut into cubes

3stalks celery
cut in half lengthwise and sliced

1onion
small, diced

8 cuplow-sodium chicken broth

2 cupwater

½ tspkosher sea salt

½ tspgarlic powder

¼ tspground black pepper

¼ tsppaprika

¼ tspdried parsley

¼ tspthyme

1 x 12 ozFrozen Egg Noodles
bag

3 Tbspunsalted butter

¼ cupall-purpose flour

1 cupwhole milk

½ cupheavy cream

4boneless skinless chicken thighs
cooked and shredded, r40R

2 cupsrotisserie chicken
shredded
Instructions
Step 1
In a large stock pot or Dutch oven set over medium heat, melt 1 tablespoon of butter. Add carrots, celery and onion, saute until tender, about 5 minutes. Pour in broth and water, bring mixture to a boil. Add seasonings, then the egg noodles. Boil for 15
minutes. 2. Meanwhile, in a medium skillet set over medium heat, add 3 tablespoons of butter. Whisk in flour and cook, whisking
constantly for 1-2 minutes or until it turns a pale golden brown. Slowly pour in the milk and cream, whisking until a smooth paste
forms. Carefully whisk mixture into the large pot.
3. Add shredded chicken and continue cooking for 5 minutes Remove from heat once egg noodles are tender.
Notes
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