Roasted Chicken Noodle Soup

Nicole Bredeweg

By
@nikkitten

I was sicker'n a dog, working late, hungry, tired. . . What to make? This is my favorite chicken noodle soup, and, even tired, sick, hungry, and after dinner time, I still took the hour (plus) to make this recipe because it was just what I needed. Delicious, hot, comforting.


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Comments:

Serves:

6

Method:

Stove Top

Ingredients

1 large
onion, chopped
2
carrots, peeled and chopped
2
celery stalks, chopped
1 clove
garlic, minced
1 Tbsp
olive oil
58 oz
chicken broth
4 large
potatoes, peeled and chopped
1 tsp
salt
1/2 tsp
poultry seasoning
2 c
deli-roasted chicken, chopped
5 oz
evaporated milk
4 oz
egg noodles

Directions Step-By-Step

1
Cook first 4 ingredients in hot oil in a Dutch oven 5 minutes, stirring constantly. Add chicken broth and next 3 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender.
2
Add chicken, evaporated milk, and noodles; cook 10 minutes or until noodles are tender. Sprinkle with freshly ground pepper, if desired.

About this Recipe

Course/Dish: Chicken Soups, Cream Soups
Main Ingredient: Chicken
Regional Style: American
Hashtag: #roasted chicken