Roasted Chicken Noodle Soup

4.7
(135)

When the weather turns chilly around Reno, Nevada, Julee Wallberg stocks her soup pot with this warmer-upper. The creamy, nicely seasoned broth is chock-full of tender chicken, potatoes, carrots and celery. There's old-fashioned goodness in every spoonful of this thick, hearty soup!

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Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 cup chopped onion

  • 1 cup chopped carrots

  • 1 cup chopped celery

  • 1 garlic clove, minced

  • 2 teaspoons olive or canola oil

  • ¼ cup all-purpose flour

  • ½ teaspoon dried oregano

  • ¼ teaspoon dried thyme

  • ¼ teaspoon poultry seasoning

  • 6 cups reduced-sodium chicken broth

  • 4 cups diced peeled potatoes

  • 1 teaspoon salt

  • 2 cups diced roasted chicken breast

  • 2 cups uncooked yolk-free wide noodles

  • 1 cup fat-free evaporated milk

Directions

  1. 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 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.

  2. Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).

Tips

Nutritional Analysis: 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.