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
Melt butter with olive oil in a large Dutch oven over medium-high.
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 broth and milk and let mixture come to a boil. Add uncooked noodles to boiling mixture.
Cover and cook until noodles are al dente, about 8 minutes.
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.
Serve immediately.