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Creamy Chicken Noodle Soup with Rotisserie Chicken

  • 30 m
  • 30 m
Karen Rankin
“This rich-tasting but better-for-you creamy chicken soup has a delicious chicken pot pie 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 and easy soup recipe with a green salad, or, if you're really hungry, a grilled cheese sandwich.”


    • 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


  • 1 Melt butter with olive oil in a large Dutch oven over medium-high. 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. Serve immediately.
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