Roasted Chicken Noodle Soup Recipe
Ingredients
| Olive oil | 2 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Carrots | 1 Cup (16 tbs), diced | |
| Celery | 1 Cup (16 tbs), sliced | |
| Garlic | 1 Clove (5gm), minced | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Dried oregano | 1/2 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Poultry seasoning | 1/4 Teaspoon | |
| 6 cups low-salt chicken broth | ||
| Baking Potato | 4 Cup (16 tbs), diced | |
| Salt | 1 Teaspoon | |
| Chicken | 2 Cup (16 tbs), roasted | |
| 1 cup evaporated skim milk | ||
| Wide egg noodles | 4 Ounce, uncooked | |
Directions
Heat olive oil in a Dutch oven over medium heat.
Add onion and next 3 ingredients; saute 5 minutes.
Sprinkle flour and next 3 ingredients Over vegetables, and cook 1 minute.
Stir in broth, potato, and salt.
Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender.
Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender.
Garnish with fresh thyme, if desired.
Add onion and next 3 ingredients; saute 5 minutes.
Sprinkle flour and next 3 ingredients Over vegetables, and cook 1 minute.
Stir in broth, potato, and salt.
Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender.
Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender.
Garnish with fresh thyme, if desired.
Chef
