Mary Ellen’s Creamy Chicken noodle soup (with Rotisserie Chicken)

So creamy and good and easy with rotisserie chicken

Ingredients

Original recipe (1X) yields 8 servings

• 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)

• 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 (from 2 rotisserie chickens)

• 1 cup frozen green peas

Directions

1. Melt 2 tablespoons butter with 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add 2 cups onion, 1 cup carrots, 1 cup celery and 1¾ teaspoons salt and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes. Add 3 tablespoons flour and stir to coat. Stir in 4 cups stock and 2 cups milk and let the mixture come to a boil. Add 4 ounces uncooked noodles to the boiling mixture. Cover and cook until noodles are al dente, about 8 minutes. Stir in 3 cups chicken and 1 cup peas and cook until pasta reaches desired doneness and chicken and peas are warmed through, about 1 to 2 more minutes. Serve immediately.

 

Recipe originally from: https://www.eatingwell.com/recipe/275923/creamy-chicken-noodle-soup-with-rotisserie-chicken/