Roasted-Chicken Noodle Soup

Roasted-Chicken Noodle Soup
Photo by HOWARD L. PUCKETT

Ingredients

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

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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