Printable | Taste of Home

Roasted Chicken Noodle Soup

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

Printed from tasteofhome.com Sep 6, 2008

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Roasted Chicken Noodle Soup cont.

2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

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.