- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 2 cups Yellow onionschopped, from 1 large onion
- 1 cup Carrotschopped, from 2 medium carrots
- 1 cup Celerychopped, from 2 large stalks
- 1 Âľ tsp Kosher Salt
- 3 tbsp All-purpose flour
- 4 cups Chicken stockunsalted
- 2 cups Whole milk
- 4 ounces Egg noodlesuncooked whole-wheat
- 3 cups Rotisserie chickencoarsely chopped, chicken breast from 2 rotisserie chickens
- 1 cup Green peasfrozen
Creamy Chicken Noodle Soup
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.Â
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:
Steps to make Creamy Chicken Noodle Soup
1 | Sauté vegetables | 8 |
2 | Add flour | 1 |
3 | Add chicken stock and milk | 3 |
4 | Add noodles | 8 |
5 | Add chicken and green peas | 2 |
6 | Serve | |
Recipe Reviews
This is a simple and truly comforting creamy chicken noodle soup.
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