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

  • 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.
  • 2Gradually add broth, potatoes and salt Bring to a boil. Reduce heat, cover and simmer for 15-20 minutes or until potatoes are tender.
  • 3Stir 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

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