Soups

Roasted Chicken Noodle Soup

45

A very easy version of Chicken Noodle Soup that uses leftover roasted (or cooked) chicken. My family loves this soup!

10
2 teaspoons olive oil
1 cup onion, chopped
1 cup carrots, diced
1 cup celery, chopped
1 clove garlic, minced
1/4 cup flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low sodium chicken broth
1 teaspoon salt
2 cups leftover roasted chicken, chopped
1 cup evaporated milk
4 ounces uncooked egg noodles
Heat olive oil in a large pan over medium heat. Add chopped onions, carrots, celery and garlic clove; saute 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables and cook 1 minute. Stir in broth and salt. Bring to a boil; reduce heat, and simmer partially covered, for 25 minutes. Add roasted chicken, milk, and noodles and cook 10 minutes or until noodles are tender (noodles can also be cooked before adding). Taste and add more salt and pepper if needed. Makes 2 1/2 quarts.
Nutritions

Calories
198

Sodium
869mg
36% DV

Fat
15g
24% DV

Protein
9g
19% DV

Carbs
10g
3% DV

Fiber
3g
12% DV