Fall is finally here and with that comes plenty of delicious soup recipes. This unique creamy chicken noodle is a slight change to a traditional favorite, great for the entire family!
Prep time: 15 minutes
Cook time: 30 minutes
Servings: ~12
*recipe derived and modified from eatingwell.com
Ingredients:
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2 Tbsp. butter
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2 Tbsp. olive oil
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2 cups onion, chopped
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1 cup carrots, chopped
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1 cup celery, chopped
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2 tsp. kosher salt
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3 Tbsp. flour
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6 cups chicken stock/broth
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3 cups whole milk
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4 oz. uncooked whole-wheat egg noodles
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3 cups rotisserie chicken, chopped
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1 cup frozen peas
Directions:
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Melt butter with olive oil in a stock pot over medium-high heat.
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Add onion, carrots, celery, and salt to stock pot. Cook until vegetables are softened, stirring frequently.
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Add flour to coat vegetables and stir thoroughly.
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Stir in chicken broth and milk to mixture and allow mixture to come to a boil.
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Add uncooked noodles to boiling mixture.
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Cover and cook until noodles are al dente, approximately 6-8 minutes.
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Stir in chicken and peas and cook until pasta reaches desired doneness and chickens and peas reached desired doneness.
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Spoon into bowls and serve!
Vegetables in the pot ready to soften
Softened vegetables
Milk and chicken broth have been aded
Whole-wheat egg noodles
All ingredients in the pot
Finished product!