Posted by Marla Hudgins on January 12, 2010, 2:06 pm
63.224.110.87

Roasted Chicken Noodle Soup 1 cup chopped onion 1 cup chopped carrots 1 cup chopped celery 1 garlic clove, minced 2 teaspoons Crisco® Pure Olive Oil 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 In a stockpot, sauté 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; sauté 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 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 Source is Seasonal Recipes