roasted chicken noodle soup
Hearty and thick, this quick and easy soup is great for Fall and Winter. Use leftover turkey from Thanksgiving if you want.
prep time
20 Min
cook time
45 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 cup each chopped onion, celery and carrots
- 1 clove garlic, pressed
- 2 teaspoons olive oil
- 1/4 cup all purpose flour
- 1/2 teaspoon dried oregano, crushed
- 1/4 teaspoon dried thyme, crushed
- 1/4 teaspoon poultry seasoning
- 6 cups chicken broth, low salt
- 4 cups potatoes, peeled and cubed
- 1 teaspoon salt
- 2 cups cooked chicken, cubed
- 2 cups uncooked wide egg noodles
- 1 cup fat-free evaporated milk
How To Make roasted chicken noodle soup
-
Step 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.
-
Step 2Gradually add broth, potatoes and salt Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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