🐔🥣 This healthy twist on chicken noodle soup has a rich, creamy taste but gives off chicken pot pie vibes. Using a rotisserie chicken will help cut your prep time in half. What is better than quick and easy when it comes to making dinner? 🐔🥣
Ingredients:
2 tablespoons of unsalted butter
1 tablespoon olive oil
2 cups of chopped yellow onion
1 cup chopped carrots
1 cup of chopped celery
1 ¾ teaspoon kosher salt
3 tablespoons all-purpose flour
4 cups unsalted chicken stock
2 cups whole milk
4 oz. uncooked whole-wheat egg noodles
3 cups coarsely chopped rotisserie chicken breast
1 cup of frozen peas
Directions:
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 the mixture come to a boil. Add uncooked noodles to the 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.
Nutrition:
Serving size 1 ¼ cups
Calories 258
Protein 23g
Carbohydrates 24g
Dietary fiber 4g
Sugars 7g; fat 9g
Saturated fat 4g
Calcium 101mg
Potassium 422mg
Sodium 730mg