Roasted Chicken Noodle Soup

Source : In A Dutch Oven Or Soup Kettle Saute The Onion Carrots Celery And Garlic In Oil For 5 Minutes Or Until Tender Stir In The Flour Oregano Thyme And P...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : January 1, 2026

Step:

  1. In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender.

  2. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer.

  3. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

  4. Stir in the chicken and the noodles; simmer for 10 minutes or until needles are tender.

  5. Reduce heat. Stir in the milk; heat through (do not boil).


Ingredients

  1. 1 cup each chopped onion, carrots and celery
  2. 1 clove garlic, minced
  3. 2 tsp olive oil
  4. 1/4 cup all-purpose flour
  5. 1/2 tsp dried oregano
  6. 1/4 tsp dried thyme
  7. 1/4 tsp poultry seasoning
  8. 6 cup chicken broth
  9. 4 cup cubed peeled potatoes
  10. 1 tsp salt
  11. 2 cup cubed cooked chicken
  12. 2 cup uncooked yolk-free wide noodles
  13. 1 cup evaporated milk

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