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- 4 tablespoons butter
- 2 large stalks celery, sliced
- 1 medium yellow onion, chopped
- 2 medium carrots, shredded (about 1 cup)
- 3 tablespoons flour
- 1 cup frozen whole-kernel corn
- 6 cups chicken stock or 3 cans low-sodium chicken broth
- 1 1/2 cups half and half
- 1 1/2 pounds boneless, skinless chicken breasts, cubed into 1-inch pieces
- 6 ounces egg noodles, either fresh or dried
View Full Recipe at Jan's Sushi Bar
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