Roasted Chicken Noodle Soup
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
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
