Roasted Chicken Noodle Soup

Total Time: 51 mins Preparation Time: 10 mins Cook Time: 41 mins

Ingredients

• 2 teaspoons olive oil
• 1 cup onion, chopped
• 1 cup carrot, diced
• 1 cup celery, sliced
• 1 clove garlic, 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 baking potatoes, peeled and diced
• 1 teaspoon salt
• 2 cups leftover roasted chicken, diced
• 1 cup evaporated skim milk
• 4 ounces uncooked wide egg noodles

Recipe

• 1 heat olive oil in a dutch oven over medium heat.
• 2 add chopped onion, carrots, celery, and garlic; saute 5 minutes.
• 3 sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
• 4 stir in broth, potatoes, and salt.
• 5 bring to a boil; reduce heat and simmer, partially covered, 25 minutes or until potato is tender.
• 6 add roasted chicken, milk, and egg noodles, and cook 10 minutes or until noodles are tender.
• 7 garnish with fresh thyme if desired.