Stay warm with this creamy soup made with rotisserie chicken, carrots and (extra) peas.
Everyone knows by now that I have a long-standing love affair with soups, and this time of year, I’m always on the hunt for good mixes and easy recipes.
Facing a week of cold weather, I thought something comforting was in order, and what’s more comforting than a warm bowl of chicken noodle soup?
Which is why I whipped up this recipe for creamy chicken noodle soup with rotisserie chicken I found on eatingwell.com.
It’s easy to make and Husband-approved. (He’s on his second bowl as I type.)
Note: I used regular egg noodles, because I couldn’t find whole wheat.
HERE’S WHAT YOU NEED
2 tablespoons unsalted butter
1 tablespoon olive oil
2 cups chopped yellow onion
1 cup chopped carrots
1 cup chopped celery
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 (the recipe calls for 2
rotisserie chickens, but I yielded 3 cups with 1.)
1 cup frozen green peas (I tossed in some extra because we are pea-loving people.)
HOW TO MAKE IT
Melt butter with olive oil in a large Dutch oven over medium-high heat. 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 doneness and chicken and peas are warmed through, about 1 to 2 more minutes.
Serving Size: 1 1/4 cups
258 calories; protein 23g; carbohydrates 24g; dietary fiber 4g; sugars 7g; fat 9g; saturated fat 4g; calcium 101mg; potassium 422mg; sodium 730mg.