Roasted Chicken Noodle Soup

Rating:

(1 vote) 4 1

This soup is a must have for all of those chilly winter days.

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Ingredients

  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, sliced
  • 1 garlic clove, minced
  • 1 Tbs. olive oil
  • 4 14 oz. cans chicken broth
  • 4 large baking potatoes, peeled and chopped
  • 1 tsp. salt (if desired)
  • 1/2 tsp. poultry seasoning
  • 2 c. chopped deli-roasted chicken
  • 1 5 oz. can evaporated milk
  • 4 oz. uncooked egg noodles

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Directions

Cook the first 4 ingredients in hot oil for 5 minutes, stirring constantly. Add chicken broth and the next 3 ingredients. Bring to boil; reduce heat, and simmer, partially covered, 25 minutes or until potatoes are tender. Add chicken, evaporated milk, and noodles; cook 10 minutes or until noodles are tender.

From: Kathy Brusky

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