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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Roasted Chicken Noodle Soup (light) Recipe

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This recipe for Roasted Chicken Noodle Soup (light) is from The Sewell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning
6 cups fat-free, less sodium chicken broth
4 cups diced peeled baking potato
1 tsp salt
2 cups shredded cooked chicken
1 cup evaporated fat-free milk
4 oz (2 cups) uncooked wide egg noodles
Directions:
Directions:
1. Heat olive oil in a dutch oven over medium heat. Add onion, carrots, celery and garlic. Saute 5 minutes
2. Lightly spoon flour into a dry measuring cup, level with a knife. Sprinkle flour, oregano, thyme and poultry seasoning over vegetables and cook 1 minute. Stir in broth, potato and salt; bring to a boil. Reduce heat and simmer partially covered, 25 minutes or until potato is tender.
3. Add chicken, milk and noodles and cook 10 minutes or until noodles are tender
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45-55 minutes
Personal Notes:
Personal Notes:
So yummy. Smells awesome while you are sauteing the vegies.
247 calories, 4.5 g fat
cooking light recipe

 

 

 

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