Roasted Chicken Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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When the weather turns chilly, Julee Wallberg stocks her soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup! Ingredients:
1 cup chopped onion |
1 cup chopped carrots |
1 cup chopped celery |
2 teaspoons olive oil |
1 garlic clove, minced |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/4 teaspoon poultry seasoning |
6 cups reduced-sodium chicken broth |
4 cups cubed peeled potatoes |
1 teaspoon salt |
2 cups cubed cooked chicken breast |
2 cups uncooked yolk-free wide noodles |
1 cup fat-free evaporated milk |
Directions:
1. In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.
2. Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
3. Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings.
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