One Pot Creamy Rotisserie Chicken Noodle Soup

a white bowl filled to the brim with creamy rotisserie chicken noodle soup

One Pot Creamy Rotisserie Chicken Noodle Soup

This easy and creamy rotisserie chicken noodle soup is made in one pot. This hearty soup is surprisingly quick to make! And the creamy broth makes this the ultimate comfort food.

Course Main Course, Soup

Cuisine American

Keyword best chicken noodle soup, creamy chicken noodle soup, homemade chicken noodle soup, one pot creamy rotisserie chicken noodle soup, quick chicken noodle soup, rotisserie chicken noodle soup recipe, rotisserie chicken soup, rotisserie chicken soup recipe

Prep Time 15

Cook Time 30

Servings

Calories 513kcal

Author Jill McOwen

Equipment

1 6-quart stock pot

Ingredients

3 tbsp butter
3 tbsp Wondra flour
12 oz frozen mirepoix
4 cloves garlic minced
2 tbsp Dijon mustard
2 tsp Italian seasoning
2 tsp salt
1 tsp black pepper
1 cup frozen cut green beans
1 cup frozen corn
3 cups rotisserie chicken
6 cups chicken broth
3 cups egg noodles
1 cup sour cream
1/4 cup fresh parsley chopped

Instructions

In a 6-quart stock pot over medium-high heat, melt the butter.
Add the flour and cook, stirring often, until the flour is starting to brown.
Add the bag of frozen mirepoix and stir well.
Add the garlic and Dijon mustard and cook for about a minute until the garlic is fragrant.
Add the seasonings, green beans, corn and chicken. Stir well to combine. The mixture will be very thick.
Carefully pour in the chicken broth and mix well.
Cover the pot. Stir occasionally until the soup is boiling.
Add the noodles. Cook, stirring occasionally for about 8 minutes, or until the noodles are tender.
Turn the heat to low. Stir in the sour cream and chopped parsley.
Keep the soup warm on the stovetop until ready to serve.

Nutrition