Roasted Chicken Noodle Soup

Submitted 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."

 

• Ready In: 51mins
• Ingredients: 15
• Yields: 2 1/2 quarts soup

ingredients

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 cup carrot, diced
• 1 cup celery, sliced
• 1 clove garlic, minced
• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon poultry seasoning
• 6 cups reduced-sodium chicken broth
• 4 cups baking potatoes, peeled and diced
• 1 teaspoon salt
• 2 cups leftover roasted chicken, diced
• 1 cup evaporated skim milk
• 4 ounces uncooked wide egg noodles

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.

Reviews

[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.

 

[Jamng Jen]

Yum

 

[Jeffsmom]

Delicious even without the potatoes and noodles. Thanks!