Roasted Chicken Noodle Soup
This is seriously the very best chicken noodle soup recipe!
Servings: 10 servings (1 cup)
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 clove garlic, minced
- ¼ cup all purpose flour
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- 1 teaspoon salt
- 8 cups chicken broth
- 3 cups bite-sized pieces of roasted chicken
- 12 ounces 2% canned evaporated milk
- 2 cups (4 ounces) uncooked egg noodles (or any other noodle)
- 1 cup frozen peas
- fresh thyme, optional
Instructions
- Heat the olive oil in a large pot over medium-heat. Add the onion, carrots, celery and garlic; sauté 5 minutes. Sprinkle the flour, oregano, thyme and poultry seasoning over the vegetables, and cook 1 minute. Stir in the broth and salt. Bring to a boil; reduce heat, and simmer, partially covered, for 25 minutes.
- Add the roasted chicken, evaporated milk and noodles, and cook 10 minutes or until the noodles are tender. Stir in the frozen peas. Heat until the peas are warmed, and serve. Garnish with fresh thyme, if desired.
Nutrition
Serving: 1serving (1 cup) | Calories: 171kcal | Carbohydrates: 16g | Protein: 17g | Fat: 3g | Cholesterol: 47mg | Sodium: 323mg | Potassium: 252mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2305IU | Vitamin C: 8.2mg | Calcium: 35mg | Iron: 1.1mg