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Creamy Chicken Noodle Soup with Rotisserie Chicken


  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 2 cups chopped yellow onion (from 1 large onion)

  • 1 cup chopped carrots (from 2 medium carrots)

  • 1 cup chopped celery (from 2 large stalks)

  • 1 ¾ 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 (from 2 rotisserie chickens)

  • 1 cup frozen green peas


Melt butter with olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, celery and salt and cook, while stirring often, until vegetables are slightly softened. Do this anywhere from 6 to 8 minutes. Then 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 cooked, this should take 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.

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