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    Soup: 4 pt. Roasted Chicken Soup


    Source of Recipe


    CL

    List of Ingredients




    2 teaspoons olive oil
    1 cup onion chopped
    1 cup celery chopped
    1 cup carrots chopped
    1 clove garlic minced
    1/4 cup all-purpose flour
    1/2 teaspoon dried oregano
    1/4 teaspoon dried thyme
    1/4 teaspoon poultry seasoning
    6 cups chicken broth
    4 cups potato diced and peeled
    1 teaspoon salt
    2 cups roasted chicken breast meat diced
    1 cup evaporated skim milk
    4 ounces egg noodles wide ones, uncooked

    Recipe



    Heat olive oil in a large pan over medium heat. Add onion, carrots, celery, and garlic cloves; saute' 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasonings over vegies and cook 1 minute. Stir in broth, potato and salt. Bring to a boil, redut heat and simmer lightly covered for 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. Makes 2 1/2 quarts.

    A serving is 1 cup. (makes 10 cups)

 

 

 

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