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ROASTED CHICKEN NOODLE SOUP
www.RecipeGirl.com

2 tsp olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 clove garlic, minced
¼ cup flour
½ tsp dried oregano
¼ tsp dried thyme
¼ tsp poultry seasoning
6 cups low-salt chicken broth
1 tsp salt
2 cups diced leftover roasted chicken
1 cup evaporated milk
4 ounces (2 cups) uncooked wide egg noodles
fresh thyme (optional)

Heat olive oil in a Dutch oven over medium-heat. Add chopped onion, carrots, celery and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme and poultry seasoning over vegetables, and cook 1 minute. Stir in broth and salt. Bring to a boil; reduce heat, and simmer, partially covered, for 25 minutes. Add roasted chicken, milk and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.

Servings: 10
2 1/2 quarts (Serving Size 1 cup)

Nutritional Information
Per Serving
Calories 168
Calories from Fat 49
Total Fat 5g
Saturated Fat 2g
Cholesterol 39mg
Sodium 533g
Potassium 386mg
Carbohydrates 17g
Dietary Fiber 2g
Sugar 4g
Net Carbs 15g
Protein 12.5g

WW POINTS: 4

Recipe Source: Cooking Light

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RATE THIS RECIPE[ratings]

“My wife can’t believe how much I raved about this soup…can’t explain it, but I just craved this soup from the first bite…Enjoy!”
-Green Harbor, MA

I made this soup the other day… YUMMY! The addition of the milk (I used half & half instead of evaporated milk) made the soup so creamy and good. Loved it… this one is a keeper!