Roasted Chicken Noodle Soup Recipe
- 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
- 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 are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings.
Reviews for Roasted Chicken Noodle Soup
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"So VERY good. Could also be called Chicken Pot Pie Soup. Will be making again many times."
"Amazing soup my kids and husband love this"
"Delicious, I did make a couple of changes. I used raw chicken which I cooked with the vegetables, I used sweet potatoes instead of regular potatoes, added 2 bay leaves, additional salt and poultry seasoning, and some pepper and lemon pepper to taste."
"This soup was fantastic. It's a great way to use leftover chicken and homemade broth! The leftovers essentially absorbed all the fluid so I added a little more broth when reheating it, but it was still great! I'll make this again for sure!"
"I made this soup yesterday per the recipe "except" I didn't bother to measure the noodles so I'm sure there were more than the recipe called for -- I will know next time to measure since more noodles absorb the liquid & is more like a stew than soup. It was very good and my husband loved it (he does most of the cooking) & said it's a keeper. I will definitely be making this again with the required amount of noodles. Like any cooking it does take time to cut up all the veggies but my husband came in the kitchen to be my assistant pre chef so it went faster. By the way one other major change I made was that I used leftover cooked turkey instead of chicken. I do this all the time so didn't even think about when I started writing this review. I freeze leftover turkey from the holidays and use it in casseroles, soups, barbecue etc."