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ROASTED CHICKEN NOODLE SOUP

Course Soup, Soup, Stew & Chili
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 1 cup onion chopped
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 2 tsp olive oil
  • 1 clove garlic minced
  • 1/4 cup all-purpose flour
  • 1/2 tsp oregano dried
  • 1/4 tsp thyme dried
  • 1/4 tsp poultry seasoning
  • 6 cups chicken broth reduced-sodium
  • 4 cups potatoes peeled and cubed
  • 1 tsp salt
  • 2 cups chicken breast cooked, cubed
  • 2 cups wide noodles uncooked
  • 1 cup evaporated milk

Instructions

  • In a stockpot over medium-high heat, sauté 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.
  • Gradually add the broth, potatoes and salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
  • 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.