Creamy Chicken Noodle Soup with Rotisserie Chicken

Creamy Chicken Noodle Soup with Rotisserie Chicken is from EatingWell.com.

I was not sure about the rating of this recipe but it received a resounding thumbs up.

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 3/4 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 (from 2 rotisserie chickens)

1 cup frozen green peas

Method-

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 stock 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.