Ingredients

The following ingredients have 6 Servings
  • 1 Tablespoon olive oil
  • 1 medium onion, (finely diced)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cloves garlic, (minced)
  • 1 teaspoon salt ((or more to taste))
  • 1/2 teaspoon pepper ((or more to taste))
  • 1/2 teaspoon dried thyme
  • 2 (32 ounce) cartons chicken broth (low sodium can be used)
  • 12 ounce package Reames® frozen egg noodles
  • 1 1/2 cups whole milk
  • 1/4 cup corn starch
  • 1 rotisserie chicken (family size), (chopped)
  • 1 cup frozen peas

Instruction

  • Chop up all your veggies and debone the rotisserie chicken and slice it up into chunky pieces.
  • In a large pot, over medium-high heat, add olive oil. Saute the onion, carrots and celery for about 5 minutes (stirring often as it cooks.) Then add in the minced garlic and cook for an additional minute. Season with salt, pepper and thyme.
  • Pour in both cartons of chicken broth. Bring mixture up to a boil.
  • Then add in package of Reames® frozen egg noodles. Stir and let simmer over medium-heat for 10 minutes.
  • Add in chopped chicken and frozen peas. Stir then cover and allow to simmer for an additional 10 minutes.
  • In a bowl, whisk together milk and cornstarch until smooth. Pour this mixture into pot and stir well.
  • Bring mixture up to a gentle boil to thicken.
  • Ladle into bowls and serve with some sliced French bread.