Creamy Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil

• 2 cups chopped yellow onion

• 1 cup chopped carrots 1 cup chopped celery

• 1¾ 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

• 1 cup frozen green peas

Directions

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

2. Add onion, carrots, celery and salt, and cook, stirring often, until vegetables are slightly softened, 6 to 8 minutes.

3. Add flour and stir to coat.

4. Stir in broth and milk and let mixture come to a boil. Add uncooked noodles to boiling mixture.

5. Cover and cook until noodles are al dente, about 8 minutes.

6. Stir in chicken and peas and cook until pasta reaches desired tenderness and chicken and peas are warmed through, about 1 to 2 more minutes.

7. Serve immediately.