Tuesday, March 30, 2010

Roasted Chicken Noodle Soup

Here's a new recipe I tried out last night. Tony had been going through my recipe books and came across this one that he thought looked really good so I figured I'd give it a go. Can you say SUPER easy and yummy!!! There's nothing like a good soup and rolls.

Roasted Chicken Noodle Soup

1 cup chopped onion (about half of a large onion or 1 whole small onion)
1 cup chopped carrots (I used matchstick carrots from a bag...anything to make life easier:))
1 cup chopped celery
1 garlic clove, minced
2 teaspoons olive oil
1/4 cup 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 large soup kettle, saute the onion, carrots, celery and garlic in oil for about 5 minutes. Stir in the flour, oregano, thyme, and poultry seasoning until blended and saute for about 1 minute longer. Gradually add your chicken broth. Then add potatoes and salt. Bring to a boil and then reduce heat and simmer for 15-20 minutes or until the potatoes are tender.

Stir in the chicken and noodles and simmer for about 10 more minutes or until the noddles are done. Reduce heat. Stir in the milk, and heat through but do not boil.

For those who care (unfortunately...I'm one of those:)) here is the nutritional facts:

One serving (1 1/2 cups of soup...which was REALLY filling)equals 235 calories, 3 g fat, 31 mg cholesterol, 851 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein. Or in Weight Watchers terms: 4 points!

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