Creamy Chicken Noodle Soup

 Yield: 10 cups

•  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)
•  1 teaspoon 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

1. Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. 
2. Add 2 cups of onion, 1 cup of carrots, 1 cup of celery, and 1 teaspoon of salt, and cook, stirring often, until the vegetables are slightly softened, 6 to 8 minutes. 
3. Add 3 tablespoons flour and stir to coat. Stir in 4 cups of stock and 2 cups of milk, and let the mixture come to a boil. 
4. Add 4 ounces of uncooked noodles to the boiling mixture. 
5. Cover and cook until noodles are al dente, about 8 minutes. 
6. Stir in 3 cups of chicken and 1 cup of peas and cook until the pasta reaches the desired doneness and the chicken and peas are warmed through, about 1 to 2 more minutes. 

Serve immediately