ROASTED CHICKEN NOODLE SOUP
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
Categories Cream Soups
Time 1h10m
Number Of Ingredients 12
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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