Wellbeing Place

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Creamy Chicken Noodle Soup

Ingredients

  • 1 tablespoon olive oil

  • 2 cups chopped yellow onion

  • 1 cup chopped carrots 1 cup chopped celery

  • 1¾ 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

  • 1 cup frozen green peas

Directions

  1. Melt butter with olive oil in a large Dutch oven over medium-high.

  2. Add onion, carrots, celery and salt, and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes.

  3. Add flour and stir to coat.

  4. Stir in broth and milk and let mixture come to a boil. Add uncooked noodles to boiling mixture.

  5. Cover and cook until noodles are al dente, about 8 minutes.

  6. Stir in chicken and peas and cook until pasta reaches desired tenderness and chicken and peas are warmed through, about 1 to 2 more minutes.

  7. Serve immediately.