Creamy Chicken Noodles (Print Version)

# Ingredients:

→ Main Parts

01 - Pulled rotisserie chicken
02 - Egg noodles (wide)
03 - Peas (frozen)

→ Base

04 - Sweet onion (chopped)
05 - Carrot slices
06 - Celery (cut into small cubes)
07 - Garlic (chopped finely)
08 - Butter (unsalted)

→ Sauce Mix

09 - Regular flour
10 - White wine (dry)
11 - Stock (chicken)
12 - Rich cream

→ Flavor Boosters

13 - Parsley (fresh)
14 - Bay leaf
15 - Thyme (fresh leaves)
16 - Salt and black pepper

# Instructions:

01 - Melt butter, then add in the onions, celery, and carrots. Toss in garlic and thyme once softened.
02 - Sprinkle flour in and stir around for a minute. Splash some wine in next, scraping up stuck bits.
03 - Pour in chicken stock, drop in the bay leaf, and season lightly. Let it bubble gently for 10 minutes.
04 - Mix in chicken and noodles. Leave it to cook until the pasta is soft.
05 - Gently mix in cream, peas, and parsley. Warm it up a bit before serving.

# Notes:

01 - Perfect for using up leftover cooked chicken.
02 - Serve immediately while hot.

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