Creamy Chicken Noodle Soup with Rotisserie Chicken

This creamy chicken noodle soup recipe has a delicious potpie feel to it. We call for rotisserie chicken to streamline your prep time—look for a nice big one with lots of breast meat on it. Pair this comforting soup with a green salad.



Creamy Chicken Noodle Soup with Rotisserie Chicken
Ingredients
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cups chopped yellow onion (from 1 large onion)
  • 1 cup chopped carrots (from 2 medium carrots)
  • 1 cup chopped celery (from 2 large stalks)
  • 1 ¾ teaspoons kosher salt
  • 3 tablespoons all-purpose flour
  • 4 cups unsalted chicken stock
  • 2 cups whole milk
  • 4 ounces uncooked whole-wheat egg noodles
  • 3 cups coarsely chopped rotisserie chicken breast (from 2 rotisserie chickens)
  • 1 cup frozen green peas
Instructions

    Melt butter with olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, celery and salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes. Add flour and stir to coat. Stir in stock and milk and let the mixture come to a boil. Add uncooked noodles to the boiling mixture. Cover and cook until noodles are al dente, about 8 minutes. Stir in chicken and peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes. Serve immediately.

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