This creamy chicken noodle soup recipe has a delicious potpie feel to it. We call for rotisserie chicken to streamline your prep time—look for a nice big one with lots of breast meat on it. Pair this comforting soup with a green salad.

Ingredients

  • 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.