ROASTED-CHICKEN NOODLE SOUP - MAROSE

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ROASTED-CHICKEN NOODLE SOUP - MAROSE image

Yield 2 1/2 quarts

Number Of Ingredients 15

2 tsp. olive oil
1 c. chopped onion
1 c. diced carrots
1 c. sliced celery
1 clove garlic, minced
1/4 c. flour
1/2 tsp. dried oregano
1/4 tsp. dried thyme
1/4 tsp. poultry seasoning
6 c. low-salt chicken broth
4 c. diced peeled baking potato
1 tsp. salt
2 c. diced roasted chicken
1 c. evaporated skim milk
4 oz. uncooked wide noodles

Steps:

  • Heat olive oil in a heavy pot over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 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 chicken, milk, and noodles, and cook 10 minutes or until noodles are tender.

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