Creamy Roasted Chicken Noodle Soup

2 tsp olive oil
1 cup sweet yellow onion, diced
1 cup carrots, diced
1/2 cup celery, sliced
2 cloves of garlic, minced
Oregano, to taste
Thyme, to taste
1-2 tsp Chicken bouillon granules. to taste
Sea salt and freshly cracked pepper, to taste
6 cups chicken broth (divided
4 cups of baking potatoes, peeled and diced
2 cups of roasted chicken, shredded
1/4 cup cornstarch
1 cup evaporated fat free milk
2 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.