Creamy chicken and noodle soup

Name: Creamy chicken and noodle soup
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp unsalted butter; 1 tbsp olive oil; 2 cups chopped yellow onion; 1 cup chopped carrots; 1 3/4 tsp salt; 3 tbsp all-purpose flour; 4 cups unsalted chicken stock; 2 cups whole milk; 4 ounces uncooked egg noodles3; 3 cups chopped chicken breast (cooked); 1 cup frozen peas

ginny.lloyd.9 @cook_3338168

Gillingham, Medway

Creamy chicken and noodle soup

ginny.lloyd.9 @cook_3338168

Saved

Ingredients

30 mins

4 servings

2 tbspunsalted butter
1 tbspolive oil
2 cupschopped yellow onion
1 cupchopped carrots
1 3/4 tspsalt
3 tbspall-purpose flour
4 cupsunsalted chicken stock
2 cupswhole milk
4 ouncesuncooked egg noodles3
3 cupschopped chicken breast (cooked)
1 cupfrozen peas

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Steps

30 mins

1

1. Melt butter with olive oil in a large sauce pan. Add onion, carrots, celery and salt, and cook, stiring often until vegetables are slightly softened, 6 to 8 minutes.
2

Add flour and stir to coat.
3

3. Stir in broth and milk and let mixture come to boil.
4

Add uncooked noodles to boiling mixture. Cover and cook until noodles are Al dented, about 8 minutes
5

Stir in chicken and peas and cook until pasta reaches desired doneness and chicken and peas warmed though about 1-2minutes.serve