Tuesday, May 19, 2020

ROASTED CHICKEN NOODLE SOUP



ROASTED CHICKEN NOODLE  SOUP





For convenience, we request a low-salt canned chicken broth.

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


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). Enjoy your soup!