Creamy Chicken Noodle Soup

with rotisserie chicken
With rotisserie chicken
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2 tbsp Unsalted butter
1 tbsp Olive oil
2 cups Yellow onions chopped, from 1 large onion
1 cup Carrots chopped, from 2 medium carrots
1 cup Celery chopped, from 2 large stalks
1 ¾ tsp Kosher Salt
3 tbsp All-purpose flour
4 cups Chicken stock unsalted
2 cups Whole milk
4 ounces Egg noodles uncooked whole-wheat
3 cups Rotisserie chicken coarsely chopped, chicken breast from 2 rotisserie chickens
1 cup Green peas frozen

Nutritional information


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. 

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:

Ingridiens for Creamy Chicken Noodle Soup

Steps to make Creamy Chicken Noodle Soup


Sauté vegetables


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 flour


Add 3 tablespoons all-purpose flour and stir well to coat.


Add chicken stock and milk


Stir in 4 cups unsalted chicken stock and 2 cups whole milk. Allow the mixture to come to a boil.


Add noodles


Add in 4 ounces uncooked whole-wheat egg noodles. Cover with a lid and simmer until the noodles are al dente, about 8 minutes.


Add chicken and green peas


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!

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Total Reviews: 1

This is a simple and truly comforting creamy chicken noodle soup.

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