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Roasted Chicken Noodle Soup
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Salads - Soups - Sidedishes
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None
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| Servings |
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1 cup
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Ingredients |
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2 tsp. olive oil
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1 cup chopped onion
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1 cup diced carrots
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1 cup sliced celery
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1 garlic clove
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1/4 cup flour
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1/2 tsp. dried oregano
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1/4 tsp. dried thyme
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1/4 tsp. poultry seasoning
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6 cups low-salt chicken broth
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4 peeled, sliced potatoes
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1 tsp. salt
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2 cups roasted, diced chicken
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1 cup evaporated skim milk
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4 oz. (2 cups) uncooked wide egg noodles
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Instructions |
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1. Heat olive oil in a dutch oven over medium heat. Saute the onion,
carrots, celery and garlic for 5 minutes.
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2. Sprinkle flour, oregano, thyme, poultry seasoning over vegetable
and cook for 1 minute. Stir in broth, potatoes and salt. Bring to a
boil.
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3. Reduce heat and simmer, partially covered, for 25 minutes or
until the potatoes are tender.
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4. Add chicken, milk and noodle. Cook for 10 minutes or until the
noodles are tender.
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Originally Submitted
8/8/2013
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0 Out of 5 from
0 reviews
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