Creamy Roasted Chicken Noodle Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tsp olive oil1 cup sweet yellow onion, diced1 cup carrots, diced1/2 cup celery, sliced2 cloves of garlic, mincedOregano, to tasteThyme, to taste1-2 tsp Chicken bouillon granules. to tasteSea salt and freshly cracked pepper, to taste6 cups chicken broth (divided4 cups of baking potatoes, peeled and diced2 cups of roasted chicken, shredded1/4 cup cornstarch1 cup evaporated fat free milk2 cups of uncooked whole wheat egg noodles
Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.
Season the cooked vegetables with oregano, thyme, chicken bouillon granules, sea salt and freshly cracked pepper, to taste. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 45 minutes or until the potato is tender.
Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly. Add cornstarch mixture, chicken, milk and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender. Taste and re-season if needed. Enjoy.
Number of Servings: 10
Recipe submitted by SparkPeople user COMMANDERMANDER.
Season the cooked vegetables with oregano, thyme, chicken bouillon granules, sea salt and freshly cracked pepper, to taste. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 45 minutes or until the potato is tender.
Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly. Add cornstarch mixture, chicken, milk and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender. Taste and re-season if needed. Enjoy.
Number of Servings: 10
Recipe submitted by SparkPeople user COMMANDERMANDER.
Nutritional Info Amount Per Serving
- Calories: 180.9
- Total Fat: 2.5 g
- Cholesterol: 24.6 mg
- Sodium: 723.7 mg
- Total Carbs: 16.4 g
- Dietary Fiber: 1.3 g
- Protein: 12.5 g
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