I’ve made this soup several times in the past but had totally forgotten about it until recently. I think it started out as a Cooking light recipe but I’m not positive about that. It’s a little weird in that there are both noodles and potatoes in it but it works. When the potatoes start to break down, they thicken up the broth nicely. I don’t always put the evapoated milk in (as in the picture) and it doesn’t *really* need it if you want to leave it out.
This recipe is a great way to use a rotisserie chicken or if you don’t have that, try Cooked Chicken for Recipes ~ Barefoot Contessa Style .
Roast Chicken Soup
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive or canola 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 diced peeled potatoes
1 teaspoon salt
2 cups diced roasted chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat-free evaporated milk
In a Dutch oven, saute 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; saute 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 the chicken and noodles; simmer for 10 minutes or until noodles are tender.
Reduce heat. Stir in the milk; heat through (do not boil).
Makes 6-8 servings.