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Roasted Chicken Noodle Soup

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Ingredients
  Olive oil 2 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Diced carrots 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  All purpose flour 1⁄4 Cup (4 tbs)
  Dried oregano 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Poultry seasoning 1⁄4 Teaspoon
  Low salt chicken broth 6 Cup (96 tbs)
  Peeled diced baking potato 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Diced roasted chicken 2 Cup (32 tbs)
  Evaporated skim milk 1 Cup (16 tbs)
  Uncooked wide egg noodles 4 Ounce (2 Cups)
Directions

Heat olive oil in a Dutch oven over medium heat.
Add onion and next 3 ingredients; saute 5 minutes.
Sprinkle flour and next 3 ingredients Over vegetables, and cook 1 minute.
Stir in broth, potato, and salt.
Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender.
Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender.
Garnish with fresh thyme, if desired.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Chicken

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