Roasted-Chicken Noodle Soup

Name: Roasted-Chicken Noodle Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 946 milliliters diced peeled baking potato; 237 milliliters diced carrots; 237 milliliters sliced celery; 0 teaspoons dried thyme; 237 milliliters evaporated skim milk; 59 milliliters all-purpose flour; 1 garlic clove, minced; 1 liters low-salt chicken broth; 2 teaspoons olive oil; 237 milliliters chopped onion; 1 teaspoons dried oregano; 0 teaspoons poultry seasoning; 473 milliliters diced leftover roasted chicken; 1 teaspoon salt; 473 milliliters ounces uncooked wide egg noodles

Roasted-Chicken Noodle Soup requires about 45 minutes from start to finish. For 55 cents per serving, you get a soup that serves 16. One serving contains 134 calories, 9g of protein, and 4g of fat. Head to the store and pick up baking potato, onion, wide egg noodles, and a few other things to make it today. It is perfect for Autumn. Users who liked this recipe also liked Roasted Chicken Noodle Soup, Roasted Chicken Noodle Soup, and Roasted Chicken Noodle Soup.

Instructions

Heat olive oil in a Dutch oven over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

Add chopped onion, carrots, celery, and garlic clove; saut 5 minutes.

Ingredients you will need

Whole Garlic Cloves

Carrot

Celery

Onion

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.

Ingredients you will need

Poultry Seasoning