Roasted Chicken Noodle Soup

  Lunch

When the weather turns chilly, I stock my soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup!

Roasted Chicken Noodle Soup

Average Rating: 4.680555

TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 8 servings.

Ingredients

  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 6 cups reduced-sodium chicken broth
  • 4 cups cubed peeled potatoes
  • 1 teaspoon salt
  • 2 cups cubed cooked chicken breast
  • 2 cups uncooked yolk-free wide noodles
  • 1 cup fat-free evaporated milk

Instructions

  • 1. In a stockpot over medium-high heat, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.
  • 2. Gradually add the broth, potatoes and salt; bring to a boil over medium-high heat. 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. Reduce heat. Stir in milk; heat through (do not boil).

Nutrition Facts

1-1/2 cups: 235 calories, 3g fat (1g saturated fat), 31mg cholesterol, 851mg sodium, 33g carbohydrate (0 sugars, 3g fiber), 20g protein.

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