| Prep time: | 10 Min |
| Cook time: | 30 Min |
| Ready in: | 40 Min |
| SERVINGS: |
| Original yield: 8 servings |
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).
