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Roasted Chicken Soup (4 PTS)

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 teaspoons 10ml Olive oil

    2. 1 cup 62g / 2 1/5oz Onion - chopped

    3. 1 cup 110g / 3.9oz Celery - chopped

    4. 1 cup 110g / 3.9oz Carrots - chopped

    5. 1 Garlic - minced

    6. 1/4 cup 15g / 1/2oz All-purpose flour

    7. 1/2 teaspoon 2 1/2ml Dried oregano

    8. 1/4 teaspoon 1 1/3ml Dried thyme

    9. 1/4 teaspoon 1 1/3ml Poultry seasoning

    10. 6 cups 1422ml Chicken broth

    11. 4 cups 584g / 20oz Potato - diced and peeled

    12. 1 teaspoon 5ml Salt

    13. 2 cups 125g / 4.4oz Roasted chicken breast meat - diced

    14. 1 cup 237ml Evaporated skim milk

    15. 4 oz 113g Egg noodles - wide ones, uncooked

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Heat olive oil in a large pan over medium heat. Add onion, carrots, celery, and garlic cloves; saute' 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasonings over vegies and cook 1 minute. Stir in broth, potato and salt. Bring to a boil, redut heat and simmer lightly covered for 25 minutes or until potato is tender. Add roasted chicken, milk and noodles and cook 10 minutes or until noodles are tender. Garnish with fresh thyme. Makes 2 1/2 quarts. A serving is 1 cup. Per serving: 223 Calories (kcal); 5g Total Fat; (18% calories from fat); 17g Protein; 28g Carbohydrate; 35mg Cholesterol; 742mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Posted to: pointstowardsuccess

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