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Creamy chicken noodle soup with peas, carrot, and celery on a green and white background
Health, Nutrition

Creamy Chicken Noodle Soup with Rotisserie Chicken

🐔🥣 This healthy twist on chicken noodle soup has a rich, creamy taste but gives off chicken pot pie vibes. Using a rotisserie chicken will help cut your prep time in half. What is better than quick and easy when it comes to making dinner? 🐔🥣

A pot full of chicken noodle soup with a ladle partially submerged


2 tablespoons of unsalted butter

1 tablespoon olive oil

2 cups of chopped yellow onion

1 cup chopped carrots

1 cup of chopped celery

1 ¾ teaspoon kosher salt

3 tablespoons all-purpose flour

4 cups unsalted chicken stock

2 cups whole milk

4 oz. uncooked whole-wheat egg noodles

3 cups coarsely chopped rotisserie chicken breast

1 cup of frozen peas


Melt butter with olive oil in a large Dutch oven over medium-high. 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 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.


Serving size 1 ¼ cups

Calories 258

Protein 23g

Carbohydrates 24g

Dietary fiber 4g

Sugars 7g; fat 9g

Saturated fat 4g

Calcium 101mg

Potassium 422mg

Sodium 730mg

Category Health, Nutrition
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