| |
 Creamy Chicken Noodle Soup with Rotisserie Chicken |
|
 soups |
 yaegerlm |
 2022-01-16 21:03:47 |
 Not Rated |
| |
 |
| |
2 Tbsp butter
1 Tbsp olive oil
2 cups chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
1 3/4 tsp kosher salt
3 Tbsp flour
4 cups chicken stock (unsalted if possible)
2 cups whole milk
4 oz uncooked whole wheat noodles (or whatever you have)
3 cups coarsely chopped rotisserie chicken (mainly breasts)
1 cup frozen peas
pinch thyme (fresh if you have it)
pinch ground nutmeg
black pepper, to taste
|
|
| |
 |
| |
<ol><li><strong>Melt </strong>butter with oil in large Dutch oven over medium-high. <strong>Add</strong> onion, carrots, celery, and salt.</li><li><strong>Cook</strong>, <strong>stirring </strong>often, until vegetables are slightly softened (about 8 minutes).</li><li><strong>Add </strong>flour and thyme, and <strong>stir </strong>to coat. <strong>Cook </strong>for about a minute or so.</li><li><strong>Stir </strong>in broth, milk, nutmeg, and pepper.</li><li>Bring to a boil.</li><li><strong>Add </strong>uncooked noodles, cover and cook until pasta is al dente (FYI it will cook a bit more so don't let the noodle get mushy).</li><li><strong>Stir </strong>in chicken and peas and cook until pasta is reaches desired doneness and chicken and peas are warm (about 2 minutes). </li></ol><div> </div><div>Tweaked from recipe on www.eatingwell.com </div>
|
|
| |
|
|
|
|
|
