A great soup recipe from Eating Well that DW and I really enjoyed. I substituted a cup of cut up snap peas for the green peas.
Creamy Chicken Noodle Soup w/Rotisserie Chicken
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) 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 (from 2 rotisserie chickens) 1 cup frozen green 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 mixture come to a boil. Add uncooked noodles to 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.