roasted chicken noodle soup

(1 rating)
Recipe by
Elizabeth Chuan-Riley
anytown, CA

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 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

  • 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.

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