This Creamy Chicken Noodle Soup is a hearty homemade soup ready to enjoy in about 30 minutes. With a combination of onions, carrots, celery, green peas, noodles, and rotisserie chicken, this soup is as easy as it gets. To keep the prep time for this recipe low, I call for rotisserie chicken. But if you prefer homemade leftover roast chicken breasts, feel free to swap those in.
To start, sauté some onion, carrot, and celery in a mixture of butter and olive oil until the vegetables are soft and fragrant. Stir in the flour and cook out for a minute before adding the chicken stock (I recommend homemade chicken stock for the best flavor) and milk. Bring the soup to a boil, then add the noodles. Simmer until the noodles are al dente. Finally, add in the chicken and green peas and cook for a few minutes more. Serve hot and enjoy! This soup is best enjoyed the day it is made.
To make the Creamy Chicken Noodle Soup, you will need the following ingredients:
In a large Dutch oven over medium-high heat, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil. Add in 2 cups chopped yellow onion, 1 cup chopped carrots, 1 cup chopped celery, and 1 ¾ teaspoons salt and cook, stirring often, until the vegetables are softened, 6 to 8 minutes.
Add 3 tablespoons all-purpose flour and stir well to coat.
Stir in 4 cups unsalted chicken stock and 2 cups whole milk. Allow the mixture to come to a boil.
Add in 4 ounces uncooked whole-wheat egg noodles. Cover with a lid and simmer until the noodles are al dente, about 8 minutes.
Stir in 3 cups coarsely chopped chicken and 1 cup frozen green peas and cook until the chicken and peas are warmed through, about 1-2 minutes.
Serve immediately!
This hearty Creamy Chicken Noodle Soup uses a handful of ingredients and can be on the table in just about 30 minutes. Made it? Tag @cookmerecipes using the hashtag #cookmerecipes and share on Instagram!
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