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Roasted Chicken Noodle Soup

 Roasted Chicken Noodle Soup
When the weather turns chilly, I stock my 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! —Julee Wallberg, Salt Lake City, Utah
8 ServingsPrep: 10 min. Cook: 30 min.

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 teaspoons olive oil
  • 1 garlic clove, 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 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 stockpot, saute the onion, carrots and celery in oil for 5
  • minutes or until tender. Add garlic; cook 1 minute longer. Stir in
  • the flour, oregano, thyme and poultry seasoning until blended.
  • Gradually add the broth, potatoes and salt; bring to a boil. Reduce
  • heat; cover and simmer for 15-20 minutes or until potatoes are
  • tender.
  • Stir in chicken and noodles; simmer for 10 minutes or until noodles

2 of 2

Roasted Chicken Noodle Soup (continued)

Directions (continued)

  • are tender. Reduce heat. Stir in milk; heat through (do not boil).
  • Yield: 8 servings.
Nutritional Facts: 1-1/2 cups equals 235 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 851 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein.