Do you want the ultimate comfort food? Try combining a chicken pot pie and chicken soup (aka this recipe) and you have created the most perfect bowl of warmth and yumminess for those bitter cold nights and long days.
2 stalks celery, diced
2 carrots, sliced
1 medium yellow onion, diced
1/2 pound chicken breast, sliced into 1 inch pieces
3/4 cup milk
6 ounce package egg noodles
4 cups chicken broth
Bring a large saucepan of salted water to a boil.
Pat chicken dry; season all over with salt and pepper.
Add noodles to saucepan with boiling salted water and cook until al dente, 6–8 minutes. Drain, then return noodles to saucepan and toss with 1 teaspoon oil to prevent sticking. Cover to keep warm.
In liquid measuring cup, whisk to combine 3⁄4 cup milk and 2 tablespoons flour.
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook until browned on the bottom, 4–5 minutes. Transfer to a bowl.
Heat 2 teaspoons oil in same skillet over medium-high. Add onions, carrots, celery, and chopped garlic. Cook, scraping up any browned bits from bottom, until veggies are golden and start to soften.
Return chicken and any resting juices to skillet with veggies; season with salt and pepper. Add chicken broth, 1 1⁄2 teaspoons salt, and a few grinds of pepper.
Bring to a boil over high, then reduce heat to medium-low and simmer, stirring occasionally, until carrots are tender.
Stir milk-flour mixture into same skillet; simmer over medium-high heat, stirring, until sauce is thick enough to coat back of a spoon.
Transfer chicken casserole to saucepan with noodles, stirring gently until combined and warmed through (if noodles seem dry, stir in 1 tablespoon butter over medium heat until melted). Enjoy!