Soup

Creamy Roasted Chicken Noodle Soup is for Soup.

Creamy Roasted Chicken Noodle Soup takes 20 minutes to prepare.

Creamy Roasted Chicken Noodle Soup takes 70 minutes to cook.

Creamy Roasted Chicken Noodle Soup makes 10 servings.

The ingredients for Creamy Roasted Chicken Noodle Soup are:

2 tsp olive oil
1 cup sweet yellow onion, diced
1 cup carrots, diced
1/2 cup celery, sliced
2 cloves of garlic, minced
Oregano, to taste
Thyme, to taste
1-2 tsp Chicken bouillon granules. to taste
Sea salt and freshly cracked pepper, to taste
6 cups chicken broth (divided
4 cups of baking potatoes, peeled and diced
2 cups of roasted chicken, shredded
1/4 cup cornstarch
1 cup evaporated fat free milk
2 cups of uncooked whole wheat egg noodles

Here is how you make Creamy Roasted Chicken Noodle Soup:

Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery; saut? for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.Season the cooked vegetables with oregano, thyme, chicken bouillon granules, sea salt and freshly cracked pepper, to taste. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 45 minutes or until the potato is tender.Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly. Add cornstarch mixture, chicken, milk and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender. Taste and re-season if needed. Enjoy.Number of Servings: 10Recipe submitted by SparkPeople user COMMANDERMANDER.

The nutritional information for Creamy Roasted Chicken Noodle Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 180.9

• Total Fat: 2.5 g
• Cholesterol: 24.6 mg
• Sodium: 723.7 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 1.3 g
• Protein: 12.5 g