roasted chicken noodle soup
(1 rating)
Hearty and thick, this quick and easy soup is great for Fall and Winter. Use leftover turkey from Thanksgiving if you want.
►
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
45 Min
method
Stove Top
Ingredients For roasted chicken noodle soup
-
1 ceach chopped onion, celery and carrots
-
1 clovegarlic, pressed
-
2 tspolive oil
-
1/4 call purpose flour
-
1/2 tspdried oregano, crushed
-
1/4 tspdried thyme, crushed
-
1/4 tsppoultry seasoning
-
6 cchicken broth, low salt
-
4 cpotatoes, peeled and cubed
-
1 tspsalt
-
2 ccooked chicken, cubed
-
2 cuncooked wide egg noodles
-
1 cfat-free evaporated milk
How To Make roasted chicken noodle soup
-
1In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil 5 minutes or until tender. Stir in flour, oregano, thyme and poultry seasoning until blended. Saute 1 minute longer.
-
2Gradually add broth, potatoes and salt Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender.
-
3Stir in chicken and noodles. Simmer for 10 minutes or until noodles are tender. Remove from heat and stir in evaporate milk. Serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Roasted Chicken Noodle Soup:
ADVERTISEMENT
ADVERTISEMENT