inspired by Key Ingredient
¼ cup butter
¼ cup flour
2 cups milk, divided
4 cups chicken broth
1 teaspoon thyme
1 pound carrots, peeled and chopped
½ onion, peeled and chopped
2 stalks celery, chopped
1 pound chicken breasts
1 package frozen egg noodles (12 ounces)
½ cup half and half
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add 1 cup milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
Whisk together the sauce, remaining 1 cup milk and chicken broth. Salt and pepper to taste. Add to the crockpot with the carrots, onion, celery and chicken. Cover and cook on low for 6 to 8 hours.
Remove the chicken and shred with two forks, return to the crockpot. Increase the heat to high, add the egg noodles and cook for one hour more. Stir in the half and half, serve.
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2 comments:
Mmm! I love that this is made in the crock-pot! I can't wait to try it.
Now that looks like a delicious soup, perfect for this time of year! Thanks for sharing :)
Happy Blogging!
Happy Valley Chow
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