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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
Steps
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