Chicken and Noodles

To make the seasoning, combine 1/4 teaspoon of celery salt, 1/8 teaspoon of paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/2 teaspoon of dried thyme leaves, and a pinch of black pepper in a small bowl.

Slice chicken breasts in half lengthwise through the middle to make them thinner or pound them thinner with a kitchen hammer using the smooth side. Season chicken on both sides with salt and pepper. Dice 1 1/2 cups each of carrots and celery. Dice 1 small onion.

Preheat a large, heavy-bottomed pot over medium heat. Add 1 tablespoon of butter and let it melt before adding the chicken breasts to the pot. Sear the chicken until browned on both sides, then remove from the pot and set aside. The chicken will finish cooking in a later step; no need to clean the pot.

Melt another tablespoon of butter in the pot, then toss in the diced celery, carrots, and onions. Sauté for 7-10 minutes, stirring occasionally, until they're softened.

Add the remaining butter and let it melt. Then stir in the flour and seasoning until well combined. Cook for one minute.

Next, add 1 1/2 cups each of chicken broth and heavy cream, stirring until everything is well combined.

Return the chicken to the pot, nestling it gently into the sauce. Cover and simmer until the chicken is fully cooked and the sauce has thickened.

Boil noodles according to the packaging instructions.

Once the chicken is fully cooked, remove it from the pot, shred it, and then return it to the pot.

After cooking the noodles, drain them and toss them with the chicken and vegetables in the sauce.

Garnish with parsley and serve. Enjoy!