CHICKEN NOODLE SOUP RECIPE WITH POTATOES RECIPES

ROASTED-CHICKEN NOODLE SOUP RECIPE | MYRECIPES

Roasted-Chicken Noodle Soup Recipe | MyRecipes image

For the sake of convenience, we call for canned low-salt chicken broth.

Provided by MyRecipes

Yield 2 1/2 quarts (serving size: 1 cup)

Number Of Ingredients 16

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
¼ cup all-purpose flour
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups diced leftover roasted chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles
Fresh thyme (optional)

Steps:

Heat olive oil in a Dutch oven 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 roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.

Nutrition Facts : Calories 215 calories, CarbohydrateContent 28.6 g, CholesterolContent 37 mg, FatContent 4.6 g, FiberContent 2.6 g, ProteinContent 14.9 g, SaturatedFatContent 0.9 g, SodiumContent 355 mg

ROASTED CHICKEN NOODLE SOUP RECIPE: HOW TO MAKE IT

Roasted Chicken Noodle Soup Recipe: How to Make It image

When the weather turns chilly, I stock my soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup! —Julee Wallberg, Salt Lake City, Utah

Provided by Taste of Home

Categories Lunch

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 teaspoons olive oil
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

Steps:

In a stockpot over medium-high heat, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended. , Gradually add the broth, potatoes and salt; bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil).

Nutrition Facts : Calories 235 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 851mg sodium, CarbohydrateContent 33g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 20g protein.

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