APRON AND PANS - THICK AND RICH CHICKEN AND NOODLES

Ingredients
1⁄4 cup butter
1 medium onion, sliced
4 large carrots, peeled and sliced
4 celery ribs, chopped to pieces
3 fresh garlic cloves, chopped to small pieces
1 1⁄2-2 lbs cooked chicken, diced (turkey can also be used)
8 cups chicken broth
1⁄2 cup chopped fresh parsley
3 tsp- 1 tbsp thyme
8 ounces egg noodles
Salt and pepper (to taste)

Preparation
Prepare your chicken and broth (it's best to use real broth, especially from cooking chicken with skin for a rich and flavorful dish).

Prepare your vegetables.

Heat butter in very large pot over low/ medium heat, stirring slowly with a wooden spoon until melted.

Add vegetables- onion first, then garlic on top (also keep heat low so that the garlic does not burn), and the remaining carrots and celery. 

Cook slowly, and do not allow them to become soft yet.

Add chicken to pan and continue to stir.

After several minutes, add broth, then chopped thyme and chopped parsley. Increase heat slightly and simmer for about an hour.

Add egg noodles 10-15 minutes before eating. 

Salt and pepper to taste.