Roasted chicken noodle soup
Roasted chicken noodle soup
Ingredients/Components
- salt - 1 tsp
- clove garlic, minced - 1 item
- cans chicken broth - 4 1/2
- can evaporated milk - 1 oz
- olive oil - 1 Tbsp
- large onion, chopped - 1 item
- stalks celery, sliced - 2 item
- poultry seasoning - 1/2 tsp
- carrots, chopped - 2 item
- large baking potatoes, peeled and chopped - 4 item
- chopped roasted chicken - 2 c
- uncooked medium egg noodles - 4 oz
How to make roasted chicken noodle soup:
Cook first 4 ingredients in hot oil in a Dutch oven 5 minutes, stirring constantly. Add chicken broth and next 3 ingredients. Bring to a boil. Reduce heat and simmer, partially covered, 25 minutes or until potato is tender. Add chicken, evaporated milk and noodles. Cook 10 minutes or until noodles are tender. Sprinkle with freshly ground pepper, if desired. Makes 3 1/2 quarts.Recipe categories: Soups & stews, Chicken, Poultry.
Rating:
Related ingredients:
pkg, ground beef, medium onion, chopped, diced potatoes, slices bacon, slices bacon, chopped, fresh asparagus, washed, trimmed and cut in 1/2-inch pieces, large can diced tomatoes, butternut squash, peeled and diced
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