Roasted Chicken Noodle Soup

iVillage Member
Registered: 02-06-2004
Roasted Chicken Noodle Soup
Fri, 01-08-2010 - 9:58am

Roasted Chicken Noodle Soup

8 ServingsPrep: 10 min. Cook: 30 min.
Ingredients

* 1 cup chopped onion
* 1 cup chopped carrots
* 1 cup chopped celery
* 1 garlic clove, minced
* 2 teaspoons Crisco® Pure Olive Oil
* 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, celery and garlic in oil for
5 minutes or until tender. Stir in the flour, oregano, thyme and
poultry seasoning until blended; saute 1 minute longer.

Gradually add 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
are tender. Reduce heat. Stir in milk; heat through (do not boil).
Yield: 8 servings.

Nutrition Facts: One serving (1-1/2 cups) equals 235 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 851 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.




susan-5.jpg Winter-Susan picture by sklosterman

knit.jpg Knitting image by sklosterman

 photo PinkUmbrella_zps59410ee1.jpg