Roasted Chicken Noodle Soup

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Roasted Chicken Noodle Soup

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.

Printable Recipe Card

About Roasted Chicken Noodle Soup

Main Ingredient: Chicken
Regional Style: American



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