Ingredients
- 1 tbsp olive oil
- 1 medium sized onion, chopped
- 2 celery sticks, chopped
- 1 carrot, peeled and chopped
- 2 garlic cloves, minced
- 40g flour
- 1.5 litres chicken stock
- 1/2 tsp smoked paprika
- 1/2 tsp thyme leaves
- 100ml cream
- 100ml milk
- 400g cooked chicken, shredded
- 150g egg noodles
- 1 small bunch sage leaves
- Salt and pepper
Slow cooker:
1. Add all of the ingredients except the chicken, noodles and sage to the slow cooker and cook on medium for six hours. Add the noodles and chicken, and continue to cook for 30 minutes. Garnish with torn sage leaves.
In a pot:
1. Heat the olive oil and saute the onion, celery, carrot and garlic for 10 minutes. Add the flour and stir. Add the chicken stock, paprika, thyme, cream and milk and cook out for 45 minutes. Add the noodles and chicken, and season with salt and pepper. Once noodles and chicken are hot, serve and garnish with sage.
