3 tbsp butter
2 large cloves of garlic, minced
2 heaping tbsp flour
2 cups of chicken broth
1/2 tsp salt
1/4 tsp pepper
1/4 cup of sour cream
2 cups of cooked, seasoned and chopped chicken
1/2 box of cooked vermicelli
8oz of cooked, chopped spinach
heat butter in pan over medium heat.
Add the garlic and cook until it turns to a light golden color.
Do not allow the garlic to crisp or turn brown or it will taste bitter.
Add the flour and continue stirring until the mixture takes on a light golden yellow color.
Gradually, add stock until sauce is creamy and thickened.
Add salt, pepper, sour cream.
Add all other ingredients and serve.
For a low carbohydrate version, replace noodles with finely cut and salted zucchini
and do not use flour/ add one whisked egg yolk.
I often use a heaping teaspoon of pre-minced garlic.
My quick broth is made using organic chicken base