Roasted Chicken Noodle Soup

  • 2 tsp. olive oil
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup sliced celery
  • 1 garlic clove
  • 1/4 cup all purpose flour
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp poultry seasoning
  • 6 cups low salt chicken broth
  • 4 cups diced peeled baking potato
  • 1 tsp salt
  • 2 cups diced roasted chicken
  • 1 cup evaporated skim milk
  • 4 oz (2 cups) uncooked wide egg noodles

Heat olive oil in large pot over medium heat.  Add onion, carrots, celery and garlic; saute 5 mins.  Sprinkle flour, oregano, thyme, and poultry esasoning over vegetables and cook 1 minute.  Stier in broth, potato and salt.  Bring to a boil; reduce ehat, 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.

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