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Roasted Chicken Noodle Soup

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  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2262 Calories from Fat 317

% Daily Value*

Total Fat 34 g53%

Saturated Fat 8.8 g44.2%

Trans Fat 0 g

Cholesterol 592.4 mg197.5%

Sodium 5631.6 mg234.7%

Total Carbohydrates 256 g85.2%

Dietary Fiber 23.4 g93.5%

Sugars 62 g

Protein 206 g412%

Vitamin A 461.8% Vitamin C 44.5%

Calcium 182.2% Iron 156.2%

*Based on a 2000 Calorie diet

Roasted Chicken Noodle Soup Recipe