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Roasted Chicken Noodle Soup Recipe
|Olive oil||2 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Low salt chicken broth||6 Cup (96 tbs)|
|Peeled diced baking potato||4 Cup (64 tbs)|
|Diced roasted chicken||2 Cup (32 tbs)|
|Evaporated skim milk||1 Cup (16 tbs)|
|Uncooked wide egg noodles||4 Ounce (2 Cups)|
Serving size: Complete recipe
Calories 2262 Calories from Fat 317
% Daily Value*
Total Fat 34 g53%
Saturated Fat 8.8 g44.2%
Trans Fat 0 g
Cholesterol 592.4 mg
Sodium 5631.6 mg234.7%
Total Carbohydrates 256 g85.2%
Dietary Fiber 23.4 g93.5%
Sugars 62 g
Protein 206 g412%
Vitamin A 461.8% Vitamin C 44.5%
Calcium 182.2% Iron 156.2%
*Based on a 2000 Calorie diet
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.