Soup: 4 pt. Roasted Chicken Noodle Soup
Source of Recipe
Cooking Light (shared by ChipnDA)
List of Ingredients
2 Teaspoons olive oil
1 Cup chopped onion
1 Cup diced carrots
1 Cup sliced celery
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 low-salt chicken broth
4 Cups baking potatoes -- diced peeled
1 Teaspoon salt
2 Cups roasted chicken -- diced leftover
(I buy a roasted chicken from grocery store)
1 Cup evaporated skim milk
4 Ounces egg noodles -- wide (2 cups)
Fresh thyme -- optionalRecipe
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; saute 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 covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Yield: 2-1/2 quarts (serving size: 1 cup). Serves 10.
Nutritional Information: CALORIES 215 (19% from fat); FAT 4.6 g (sat 0.9 g, mono 1.6 g, poly 0.8 g); PROTEIN 14.9 g; CARB 28.6 g; FIBER 2.6 g; CHOL 37 mg; IRON 2.4 mg; SODIUM 355 mg; CALC 101 mg
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