Saturday, June 12, 2010

Roasted Chicken Noodle Soup

Roasted Chicken Noodle Soup
Recipe from

Serves 10 (2 1/2 quarts)

2 tsp olive oil
1 cup chopped onion
1 cup diced onions
1 cup sliced celery
1 clove garlic, minced
1/4 cup flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning
6 cups low-salt chicken broth
1 tsp salt
2 cups diced leftover roasted chicken
1 cup evaporated milk
4 ounces (2 cups) uncooked egg noodles
fresh thyme (optional)

Heat olive oil in a dutch oven over medium heat. Add chopped onion, 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. Garnish with fresh thyme, if desired.

Nutritional Information
Per Serving
Calories: 168
Calories from Fat: 49g
Total Fat: 5g

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