Roasted Chicken Noodle Soup
Source of Recipe
TOH
Recipe Introduction
When the weather turns chilly, Julee Wallberg stocks her soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup!
SERVINGS: 8, CATEGORY: Low Fat , TIME: Prep: 10 min. Cook: 30 min.
List of Ingredients
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk
Recipe
In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil). Yield: 8 servings.
Nutrition Facts
One serving: (1-1/2 cups)
Calories: 235, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 31 mg, Sodium: 851 mg, Carbohydrate: 33 g, Fiber:3 g, Protein: 20 g
Diabetic Exchange: 2 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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