Recipes Roasted Chicken Noodle Soup 4.7 (135) 106 Reviews 4 Photos 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! By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 3, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 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 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. 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. I Made It Print