2 tablespoons butter, unsalted 1 teaspoonful oil of olives 2 cups yellow onion, diced (obtained from 1 large onion) 1 cup carrots, diced (derived from 2 medium carrots) 1 cup celery, diced (two large stalks) 1/2 teaspoon salt (kosher) Three teaspoons flour, all-purpose 4 cups poultry stock, unsalted Cups of whole milk, 2 Uncooked whole-wheat egg noodles, 4 ounces 3 cups rotisserie chicken breast, coarsely minced (from 2 rotisserie chickens) 1 cup green peas, refrigerated
Melt butter and olive oil over medium-high heat in a large Dutch oven.
Stir in the onion, carrots, celery, and salt and cook for 6 to 8 minutes, or until the vegetables are faintly softened.
Stir in the flour to saturate. After adding the milk and stock, bring the mixture to a simmer. Stir undercooked noodles into the mixture that is boiling.
Cover and cook until noodles are al dente, about 8 minutes.
Cook for an additional 1 to 2 minutes, or until the pasta is cooked to the desired doneness and the chicken and peas have absorbed the heat.
Serve immediately.