SOUP: Roasted-Chicken Noodle Soup
Source of Recipe
CL Oct/1996
Recipe Introduction
This one of those "feel good" soups.
List of Ingredients
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
1 Cup evaporated skim milk
4 Ounces egg noodles, wide (2 cups)
Fresh thyme, optional
2 Teaspoons olive oil
1 Cup chopped onion
1 Cup diced carrots
Recipe
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).
Nutritional Information: CALORIES 215 (19% from fat); FAT 4.6g (sat 0.9g, mono 1.6g, poly 0.8g); PROTEIN 14.9g; CARB 28.6g; FIBER 2.6g; CHOL 37mg; IRON 2.4mg; SODIUM 355mg; CALC 101mg
4 Weight Watchers Points per serving
MY NOTES: Save time and use a store bought rotisserie chicken. Instead of dicing carrots I prefer to use baby carrots and Yukon Gold potatoes are the perfect potato to use in this soup!
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