Creamy Chicken Noodle Soup with Rotisserie Chicken
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
6
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Calories
368 kcal
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Course
Main Course
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Cuisine
American
Creamy Chicken Noodle Soup with Rotisserie Chicken
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This Creamy Chicken Noodle Soup with Rotisserie Chicken is the easiest, one-pot recipe! It's pure comfort food but lightened up and ready in just 35 minutes. Perfect for a delicious dinner on a chilly weeknight or when you're feeling a bit under the weather!
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Ingredients
- 1 Tbsp butter unsalted, 15g
- 1 Tbsp olive oil 15g
- 3 celery diced, medium stalks, 120g
- 3 carrot chopped, medium, 200g
- 1 yellow onion diced, 170g
- 1 tsp salt
- 3 Tbsp cornstarch 24g
- 48- oz. chicken stock 6 cups
- 2 cups milk I used Fairlife, low fat
- 1/4 cup half-and-half 60g
- 4 oz. egg noodles uncooked
- 4 cups rotisserie chicken shredded
- 2/3 cup green peas frozen, 85g
Instructions
- To a large Dutch oven or pot, add the butter and melt over medium-high heat. Add the celery, carrots, onions and salt. Cook for about 5 minutes or until vegetables have started to soften.
- Stir in the cornstarch. Then stir in the chicken stock, milk and half and half; bring to a boil.
- Add the uncooked noodles then reduce heat to a simmer. Cook until noodles are al dente, about 8 minutes. Then stir in the chicken and green peas.
- Taste and add any additional salt or seasonings to taste. Sprinkle with freshly cracked black pepper to serve!
Notes
- *I love the hand-pulled rotisserie breast chicken from Costco! The Shredded Rotisserie Chicken from Target is yummy too!
- *I love the hand-pulled rotisserie breast chicken from
- ! The Shredded Rotisserie Chicken from
- is yummy too!
- Store homemade creamy chicken noodle soup in an airtight container in the fridge for 1 week.
- To freeze: let soup cool to room temperature. Then, place in freezer safe bags. It will stay good frozen for 3-4 months.
- The soup can be reheated on the stovetop or in the microwave.
- To cook in crockpot: add butter to a skillet and set to medium heat. Add the celery, carrots, onion, minced garlic, and a few cracks/shakes of salt and pepper. Cook until the onions are translucent, about 7-8 minutes. Then add the cooked vegetables, milk, half and half, broth, and cornstarch to the Crockpot. Cook on high for 2 hours or low for 5 hours. After it’s cooked, stir in the cooked chicken, noodles and peas. Let cook for 1 more hour (or until noodles are done).
Nutrition Information
Show Details
Serving
2cups (446g)
Calories
368kcal
(18%)
Carbohydrates
35g
(12%)
Protein
31g
(62%)
Fat
11.5g
(18%)
Saturated Fat
4.7g
(24%)
Cholesterol
115.3mg
(38%)
Fiber
3.1g
(12%)
Sugar
7.6g
(15%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 2cups (446g) | |
| Calories | 368kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 31g | 62% |
| Fat | 11.5g | 18% |
| Saturated Fat | 4.7g | 24% |
| Cholesterol | 115.3mg | 38% |
| Fiber | 3.1g | 12% |
| Sugar | 7.6g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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