This is one of Josh's new favorites. He loves chicken noodle soup and this is a great variation. Enjoy!
2/3 cup chopped onion
1 clove garlic, minced
1 Tablespoon olive oil
1 1/2 lbs. chicken, chopped (3/4 inch cubes)
1 (14.5 oz) can chicken broth
1 1/2 cups chopped carrots
3 ribs celery, chopped
1/2 teaspoon dried savory
3 Tablespoons butter
3 Tablespoons flour
3/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups 2% milk
1 1/4 cups shredded cheddar cheese
8 oz. bag of wide egg noodles, cooked and drained
**To make it a bit healthier, I like to use whole wheat egg noodles, low sodium chicken broth, 2% cheese, and 1% milk. It still tastes delicious!
1. In a large non-stick skillet, saute onion and garlic in oil until tender. Add chicken and cook. Add the broth, carrots, celery, and savory. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until veggies are tender.
2. Meanwhile, in a sauce pan, melt the butter. Stir in flour, salt and white pepper until smooth. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thick. Remove from heat and stir in cheese until melted. Pour over chicken mixture, add noodles and mix well.
3. Bake in a 3 quart dish (greased) at 350 degrees for 15 minutes or until bubbly.
photo and recipe provided by: allrecipes.com