Perfect homemade soup for a chilly fall day! Hearty and filling with roasted chicken, potatoes, celery, carrots, and egg noodles. I always recommend using homemade chicken stock, but to save time, use a low-sodium store bought variety.
2 tsp olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning
6 cups low-sodium chicken broth
4 cups diced peeled baking potato
1 tsp salt
2 cups diced leftover oven roasted chicken
1 cup evaporated skim milk
4 oz (2 cups) uncooked wide egg noodles
1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes.
2. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
3. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender.
4. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Yield: 2 1/2 quarts (1 cup = 215 calories, 4.6 g total fat, 0.9 g saturated fat, 14.9 g protein, 28.6 g carbohydrate, 2.6 g fiber, 37 mg cholesterol)
Cooking Light, October 1996