Roasted Chicken Noodle Soup
By
Nicole Bredeweg
@nikkitten
4
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 dinnertime, I still took the hour (plus) to make this recipe because it was just what I needed. Delicious, hot, comforting.
Blue Ribbon Recipe
This delicious soup has the right balance of vegetables, potatoes, noodles, and chicken. The light creaminess gives a beautiful flavor to the soup. Roasted chicken makes the recipe adding a smoky, buttery note to the soup. Top with a bit of cracked pepper and some oyster crackers and you have a soup perfect for a cool evening.
Ingredients
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1 largeonion, chopped
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2carrots, peeled and chopped
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2celery stalks, chopped
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1 clovegarlic, minced
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1 Tbspolive oil
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58 ozchicken broth
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4 largepotatoes, peeled and chopped
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1 tspsalt
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1/2 tsppoultry seasoning
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2 cdeli-roasted chicken, chopped
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5 ozevaporated milk
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4 ozegg noodles
How to Make Roasted Chicken Noodle Soup
- 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.
- Add chicken, evaporated milk, and noodles.
- Cook 10 minutes or until noodles are tender. Sprinkle with freshly ground pepper, if desired.
About Roasted Chicken Noodle Soup
Course/Dish: Chicken Soups Cream Soups
Main Ingredient: Chicken
Regional Style: American
Collection: Soup's On!
