Creamy Chicken Noodle Soup with Rotisserie Chicken

Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 368kcal

Author: Lauren

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 unsalted butter (15g)
1 Tbsp olive oil (15g)
3 medium celery stalks (120g) diced
3 medium carrots (200g) chopped
1 yellow onion (170g) diced
1 tsp salt
3 Tbsp cornstarch (24g)
48- oz. chicken stock (6 cups)
2 cups low fat milk I used Fairlife
1/4 cup half & half (60g)
4 oz. uncooked egg noodles
4 cups shredded rotisserie chicken*
2/3 cup frozen green peas (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!

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).

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