Roast Chicken Soup

[nancycg56]

Roast Chicken Soup

Recipe Description

I LOVE this recipe! It always seems to hit the spot. I use a rotisserie chicken for the meat but you can use leftover chicken just as easily. I know potatoes and noodles in a soup is a little weird, but when the potaotes cook down, they thicken up the soup and it just tastes good. I don't always put the evaporated milk in ~ I didn't in the picture. If I have it, I'll use it but it doesn't need it.

Preparation Steps:Level of Difficulty:

Easy

Time Needed:Ingredients:

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola oil
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 diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

Serves:

6-8

Directions:

In a Dutch oven, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender.

Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender.

Reduce heat. Stir in the milk; heat through (do not boil).

[Bournecrazy]

thanks, i might try it later when i have converted measurements. Its making me hungary

[tbs727]

This looks really great, I'm printing it out to try in the near future