Roasted Chicken Noodle Soup

READY IN: 51mins
Recipe by Caryn

A great soup recipe that I got off a realtor's postcard that we had received in the mail. The postcard indicates the recipe is from Cooking Light.

Top Review by Sheila36

This is a really delicious and comforting soup. I didn't have leftover chicken, so I cut up 3 small chicken breasts and sauteed them in some butter, salt, pepper and season salt. Also in place of the evaporated milk I used 1 cup of 2 percent milk with 2 T. of powdered milk added. I will definitely be making this again.

Ingredients Nutrition

Directions

  1. Heat olive oil in a Dutch oven over medium heat.
  2. Add chopped onion, carrots, celery, and garlic; saute 5 minutes.
  3. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
  4. Stir in broth, potatoes, and salt.
  5. Bring to a boil; reduce heat and simmer, partially covered, 25 minutes or until potato is tender.
  6. Add roasted chicken, milk, and egg noodles, and cook 10 minutes or until noodles are tender.
  7. Garnish with fresh thyme if desired.

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