Roasted-chicken noodle soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Olive oil |
| 1 | cup | Chopped onion |
| 1 | cup | Diced carrots |
| 1 | cup | Sliced celery |
| 1 | Garlic clove, minced | |
| ¼ | cup | All-purpose flour |
| ½ | teaspoon | Dried oregano |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Poultry seasoning |
| 6 | cups | Low-salt chicken broth |
| 4 | cups | Diced peeled baking potato |
| 1 | teaspoon | Salt |
| 2 | cups | Diced leftover roasted chicken |
| 1 | cup | Evaporated skim milk |
| 4 | ounces | (2 cups) uncooked wide egg noodles |
| Fresh thyme (optional) | ||
Directions
>From Cooking Light page at:
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; saut‚ 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning 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. Yield: 2-½ quarts (serving size: 1 cup).
Nutritional Information: CALORIES 215 (19% from fat); FAT 4.6g (sat 0.9g, mono 1.6g, poly 0.8g); PROTEIN 14.9g; CARB 28.6g; FIBER 2.6g; CHOL 37mg; IRON 2.4mg; SODIUM 355mg; CALC 101mg Posted to Digest eat-lf.v096.n211 Date: Wed, 06 Nov 1996 11:16:40 -0800 From: Sandi McGuire <kd6hci@...>