Roasted Chicken Noodle Soup Recipe

Nutrition Facts

  • One serving:
  • (1-1/2 cups)
  • Calories:
  • 235
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 31 mg
  • Sodium:
  • 851 mg
  • Carbohydrate:
  • 33 g
  • Fiber:
  • 3 g
  • Protein:
  • 20 g
  • Diabetic Exchange:
  • 2 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.


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Roasted Chicken Noodle Soup

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When the weather turns chilly, Julee Wallberg stocks her soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup!

SERVINGS: 8

CATEGORY: Low Fat

METHOD: Stovetop - One-Dish

TIME: Prep: 10 min. Cook: 30 min.

Ingredients:

  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 2 teaspoons olive 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 cubed peeled potatoes
  • 1 teaspoon salt
  • 2 cups cubed cooked chicken breast
  • 2 cups uncooked yolk-free wide noodles
  • 1 cup fat-free evaporated milk

Directions:

In a Dutch oven or soup kettle, 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). Yield: 8 servings.


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