ROASTED CHICKEN NOODLE SOUP

Roasted Chicken Noodle Soup image

This delicious soup has the right balance of vegetables, potatoes, noodles, and chicken. The light creaminess gives a beautiful flavor to the soup. Roasted chicken makes the recipe adding a smoky, buttery note to the soup. Top with a bit of cracked pepper and some oyster crackers and you have a soup perfect for a cool evening.

Provided by Nicole Bredeweg

Time 1h10m

Number Of Ingredients 12

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Ingredients

1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 clove garlic, minced
1 Tbsp olive oil
58 oz chicken broth
4 large potatoes, peeled and chopped
1 tsp salt
1/2 tsp poultry seasoning
2 c deli-roasted chicken, chopped
5 oz evaporated milk
4 oz egg noodles

Steps:

1. Cook first 4 ingredients in hot oil in a Dutch oven 5 minutes, stirring constantly.
2. Add chicken broth and next 3 ingredients.
3. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender.
4. Add chicken, evaporated milk, and noodles.
5. Cook 10 minutes or until noodles are tender. Sprinkle with freshly ground pepper, if desired.

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