Roasted-Chicken Noodle Soup

Roasted-Chicken Noodle Soup
Photo by HOWARD L. PUCKETT

Ingredients

  • 1 cup chopped onion
  • 2 teaspoons olive oil
  • 6 cups low-salt chicken broth
  • 4 cups diced peeled baking potato
  • ¼ teaspoon poultry seasoning
  • 4 ounces (2 cups) uncooked wide egg noodles
  • 1 cup diced carrots
  • + 9 more ingredients
    • 1 cup evaporated skim milk
    • ½ teaspoon dried oregano
    • ¼ teaspoon dried thyme
    • 1 cup sliced celery
    • Fresh thyme (optional)
    • 2 cups diced leftover roasted chicken
    • 1 teaspoon salt
    • 1 garlic clove, minced
    • ¼ cup all-purpose flour

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially co...

View full recipe at My Recipes

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