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Roasted Chicken Noodle Soup Recipe

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This recipe for Roasted Chicken Noodle Soup, by , is from The Martin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Martin
Added: Monday, October 6, 2008


1 cup each chopped onion, carrots, and celery
1 garlic clove, minced
2 tsp olive oil
1/4 cup flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning salt
6 cups chicken broth (can use reduced sodium)
4 cups cubed cooked chicken
2 cups egg yolk-free wide noodles
1 cup fat-free evaporated milk

In a soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes. Stir in flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes, and salt. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in the chicken and the noodles. Simmer 10 minutes longer. Reduce heat stir in the milk; heat through (do not boil).




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