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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Adapted from Gooseberry Patch Celebrate Winter cookbook. Comfort food for me and my family. Easy to make. Ingredients:
5 tablespoons unsalted butter |
1 cup fresh mushrooms, sliced |
1/2 cup red bell pepper, diced |
3/4 cup fresh peas or 3/4 cup frozen peas |
1/4 cup all-purpose flour |
1 (32 ounce) can chicken broth |
3 cups cooked chicken (shredded or cubed) |
1/2 cup sliced carrot, cooked |
1 tablespoon fresh minced parsley |
salt and pepper |
8 ounces wide egg noodles, cooked |
Directions:
1. Melt 1 tablespoon butter in a skillet; saute mushrooms until tender; set aside.
2. In a saucepan of boiling water, add bell pepper and peas; cook for 2 minutes; drain in a colander and rinse with cold water.
3. In another saucepan, melt 4 tablespoons butter; sprinkle flour over butter and stir continuously, using a whisk, for 2 minutes or until smooth.
4. Slowly add in most of the chicken broth; whisk to blend thoroughly; simmer and whisk frequently for about 5 minutes or until thick.
5. Add in chicken, mushrooms in butter, bell pepper, peas, cooked carrots, parsley, and seasonings.
6. Simmer another 5 minutes; add additional chicken broth if needed.
7. Serve over hot buttered noodles.
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