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 Creamy Chicken Noodle Soup with Rotisserie Chicken |
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 soups |
 yaegerlm |
 2022-01-16 21:03:47 |
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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
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- Melt butter with oil in large Dutch oven over medium-high. Add onion, carrots, celery, and salt.
- Cook, stirring often, until vegetables are slightly softened (about 8 minutes).
- Add flour and thyme, and stir to coat. Cook for about a minute or so.
- Stir in broth, milk, nutmeg, and pepper.
- Bring to a boil.
- Add 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).
- Stir in chicken and peas and cook until pasta is reaches desired doneness and chicken and peas are warm (about 2 minutes).
Tweaked from recipe on www.eatingwell.com
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