This is one of my all-time favorite foods, After doing some research I found this recipe and I have made it in the past and it is absolutely delicious!
What You'll Need
- 2 tbsps of butter.
- 1 diced onion.
- 4 diced stalks of celery.
- 6 diced carrots.
- 12 cups of chicken stock or broth.
- 6 peeled and diced russet potatoes.
- 3-4 cups of cooked and cubed chicken.
- 1 cup of butter.
- 1 cup of flour.
- 1 cup of cheese whiz.
- ½ tbsp of chicken bouillon granules.
- 1 tsp of onion salt.
- 2 cups of dry egg noodles.
- Salt and pepper.
How to Make It
- Melt 2 tbsps of butter in a large stock pot and cook the onions, celery and carrots for 6 to 7 minutes stirring occasionally. Pour in the chicken stock, diced potatoes and cubed chicken and bring to a boil. Lower the heat and simmer for 10 minutes.
- Melt 1 cup of butter in a second saucepan whisk in the flour and cook for 1 minute. Transfer the butter/flour mixture to the large stock pot while stirring to combine.
- Now, fold in the cheese whiz, chicken bouillon and onion salt and bring to a boil then add the noodles. Simmer for 15 minutes on low heat stirring occasionally.
- Season with salt and pepper and let set before serving.
- Bonne Appétit.
- Easy, peasy and delicious! You won’t believe how good these egg noodles taste with chicken and seasonings. Just give it a try, you will adore it.
