Ingredients
- 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
Directions
- In a Dutch oven or soup kettle, 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).
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