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