Roasted Chicken Noodle Soup

Elizabeth Chuan-Riley

By
@BusyLizzie

Hearty and thick, this quick and easy soup is great for Fall and Winter. Use leftover turkey from Thanksgiving if you want.


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Comments:

Serves:

8

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 c
each chopped onion, celery and carrots
1 clove
garlic, pressed
2 tsp
olive oil
1/4 c
all purpose flour
1/2 tsp
dried oregano, crushed
1/4 tsp
dried thyme, crushed
1/4 tsp
poultry seasoning
6 c
chicken broth, low salt
4 c
potatoes, peeled and cubed
1 tsp
salt
2 c
cooked chicken, cubed
2 c
uncooked wide egg noodles
1 c
fat-free evaporated milk

Directions Step-By-Step

1
In 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.
2
Gradually add broth, potatoes and salt Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender.
3
Stir in chicken and noodles. Simmer for 10 minutes or until noodles are tender. Remove from heat and stir in evaporate milk. Serve.

About this Recipe

Course/Dish: Chicken, Chicken Soups, Roasts
Main Ingredient: Chicken
Regional Style: American