Roasted Chicken Noodle Soup

Roasted Chicken Noodle Soup

When it is cold outside and we are ailing around our house, we both want some type of soup for Dinner.  The Hubby was a little under the weather and wanted me to make one of my favorite soups.  To me, nothing is any more comforting than a bowl of chicken noodle soup.  I happened to have all the ingredients on hand for this rib-sticking Roasted Chicken Noodle Soup and I put it together in about 30 minutes.  He loved it!


Roasted Chicken Noodle Soup
 
Prep time
Cook time
Total time
 
A hearty chicken noodle soup that will warm your bones!
Author:
Recipe type: Soup
Yield: 6-8 servings
Ingredients
  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 garlic clove, minced
  • 2 teaspoons Olive oil
  • ¼ cup all-purpose flour
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon poultry seasoning
  • 6 cups chicken stock or broth
  • 4 cups uncooked potatoes, peeled and diced
  • 1 teaspoon salt
  • 2 cups Rotisserie chicken, diced
  • 2 cups uncooked egg noodles
  • 1 cup evaporated milk
  • Black pepper to taste
Preparation Instructions
  1. In a Dutch oven, saute onion, carrots, and celery in oil for 5 minutes; add garlic and cook 1 minute more. Stir in flour, oregano, thyme, and poultry seasoning until blended; saute 1 additional minute.
  2. Gradually add stock or broth, potatoes, salt, and chicken; cook until potatoes are just beginning to soften. Add noodles and cook until tender. Stir in milk and heat through.

 

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