THAI SEAFOOD NOODLE SOUP RECIPES

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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

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

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