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'''=== | |||
*2 tablespoons unsalted butter | *2 tablespoons unsalted butter | ||
*1 tablespoon olive oil | *1 tablespoon olive oil | ||
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*1 cup frozen peas | *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. | # 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. | |||
Serving size: 1 ¼ cups, serves 8 | Serving size: 1 ¼ cups, serves 8 | ||
from ''Eatingwell.com'' | from ''Eatingwell.com'' | ||
Revision as of 08:20, 2 March 2023
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.
Serving size: 1 ¼ cups, serves 8
from Eatingwell.com
