Creamy Chicken Noodle Soup with Rotisserie Chicken: Difference between revisions
From McGough's Recipes
(Created page with "====Ingredients==== *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) *1 ¾ 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 *1 cup frozen peas ====Directions==== Melt butter wit...") |
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====Ingredients | <span class="nomobile">[[File:Creamy Chicken Noodle Soup with Rotisserie Chicken Recipe EatingWell.mp4|2000px|center]]</span> | ||
*2 tablespoons unsalted butter | [[File:71AB6EEA-F1D3-4063-8955-B28D09EF6419.jpeg|380px|right]] | ||
*1 tablespoon olive oil | {| class="wikitable" | ||
!Prep | |||
!Cook | |||
!Total | |||
!Servings | |||
|- | |||
|10 Min | |||
|20 Min | |||
|30 Min | |||
|8 | |||
|} | |||
==='''Ingredients'''=== | |||
* 2 tablespoons unsalted butter | |||
* 1 tablespoon olive oil | |||
*2 cups chopped yellow onion (from 1 large onion) | *2 cups chopped yellow onion (from 1 large onion) | ||
*1 cup chopped carrots (from 2 medium carrots) | *1 cup chopped carrots (from 2 medium carrots) | ||
| Line 10: | Line 24: | ||
*2 cups whole milk | *2 cups whole milk | ||
*4 ounces uncooked whole-wheat egg noodles | *4 ounces uncooked whole-wheat egg noodles | ||
*3 cups coarsely chopped rotisserie chicken breast | * 3 cups coarsely chopped rotisserie chicken breast | ||
*1 cup frozen peas | *1 cup frozen peas | ||
=== | ==='''Directions'''=== | ||
Melt butter with olive oil in a large Dutch oven over medium-high heat. | #Melt butter with olive oil in a large Dutch oven over medium-high heat. | ||
#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. | |||
[https://www.eatingwell.com/recipe/275923/creamy-chicken-noodle-soup-with-rotisserie-chicken/#recipe-body Like to recipe] | |||
[[Category:Made]] | |||
Latest revision as of 01:43, 27 October 2023
| Prep | Cook | Total | Servings |
|---|---|---|---|
| 10 Min | 20 Min | 30 Min | 8 |
Ingredients
- 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)
- 1 ¾ 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
- 1 cup frozen peas
Directions
- Melt butter with olive oil in a large Dutch oven over medium-high heat.
- 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.
