Dinner
Creamy Chicken Noodle Soup with Rotisserie Chicken
Butter and olive oil melt into a fragrant base where onion, carrots, and celery soften and sweeten. A quick flour dusting thickens the bath of stock and milk, letting whole-wheat noodles cook until silky while peas and tender rotisserie chicken finish the soup with creamy comfort in every spoonful.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 10
Nutrition per Serving
- Calories
- 258
- Protein
- 23g
- Carbs
- 24g
- Fat
- 9g
- Fiber
- 4g
- Sugar
- 7g
- Sodium
- 730mg
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cup chopped yellow onion (from 1 large onion)
- 1 cup chopped carrots (from 2 medium carrots)
- 1 cup chopped celery (from 2 large stalks)
- 1 3/4 tsp kosher salt
- 3 tbsp all-purpose flour
- 4 cup unsalted chicken stock
- 2 cup whole milk
- 4 oz uncooked whole-wheat egg noodles
- 3 cup coarsely chopped rotisserie chicken breast (from 2 rotisserie chickens)
- 1 cup frozen green peas
Instructions
- Melt 2 tablespoons butter with 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 2 cups onion, 1 cup carrots, 1 cup celery and 1¾ teaspoons salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes. Add 3 tablespoons flour and stir to coat. Stir in 4 cups stock and 2 cups milk and let the mixture come to a boil. Add 4 ounces uncooked noodles to the boiling mixture. Cover and cook until noodles are al dente, about 8 minutes. Stir in 3 cups chicken and 1 cup peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes. Serve immediately.