roasted chicken noodle soup

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

Directions

• In a stockpot, 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. 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

tasteofhome - one-dish meals - april 2011