Roasted Chicken Noodle Soup

Taste of home

The weather where I live is supposed to get YUCKY this week so when we sat down and figured out what to eat this was the anonymous decision. This is definitely one of their favorite soups which is funny because they don't like chicken noodle soup out of the can. My hubby is obsessed with this soup and its so easy to make I wont complain!!!



I cook the chicken in the crock pot a day or two in advance by placing it on low with 1 1/2 cups of chicken broth for about 4 hours.

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 teaspoons olive oil
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon salt
2 cups cubed cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk

Directions
In a stockpot, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.

Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings