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In large pot, add Extra Virgin Olive Oil and heat over medium-high. Add carrot, celery, peas, green beans, onion and garlic. Cook 4-5 minutes, until softened.
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Season with Montreal Chicken, thyme, salt and pepper. Stir to incorporate.
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Make a circle in the middle of the veggies. Melt butter in the circle.
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Sprinkle flour, then stir. Cook for 1 minute.
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Slowly pour milk into pan, stirring non-stop. Allow to bubble, then pour in chicken stock. Sauce will start to thicken.
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Add chicken and noodles. Stir and bring back to a bubble.
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Lower heat to low and cover. Cook 15 minutes.
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Open cover, stir and check the noodles. If they're crunchy, cook another 5 minutes. If not, sprinkle with chips and cheese. Cover to melt.
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Enjoy!