Tuesday, February 15, 2005
Recipe Blogging.
Courtesy Cooking Light's "Soups and Stews"
Roasted-Chicken Noodle Soup
2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups fat-free, less-sodium chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups shredded cooked chicken (about 12 ounces)
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, diced carrots, sliced celery, and garlic clove; saute five minutes. Sprinkle flour, dried oregano, thyme, and poultry seasoning over vegetables; cook for one minute. Stir in broth, potato, and salt; bring to a boil.
Reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add chicken, milk, and egg noodles; cook for 10 minutes or until the noodles are tender. Yield: 8 servings (serving size: 1 1/4 cups).
1:26:00 PM
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