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Heartwarming Roasted Chicken Noodle Soup

" This soup is a hearty alternative to your chicken noodle soup with broth. The potatoes and milk give it a creamy sauce enhanced by the spices. If you are short on time you can use a rotisserie chicken and good broth in a carton. I usually make a double batch and freeze half to send back to my college students."


1 Cup Chopped Onion
1 Cup Chopped Carrots
1 Cup Chopped Celery
1 Large Garlic Clove (Minced)
2 Teas Olive Oil
1/4 Cup All Purpose Flour
1/2 Teas Dried Oregano
1/2 Teas Dried Thyme
1/4 Teas Poultry Seasoning (Do not Leave Out!)
7 Cups Chicken Broth (Homemade Works Best)
4 Cups Peeled And Cubed Potatoes
1 1/2 Teas Salt
2 Cups Cubed Cooked Chicken
2 Cups Yolk Free Noodles (Wide Preferably)
1 Can Fat Free Evaporated Milk


In a large dutch oven or soup kettle, saute the onion, carrot, celery and garlic in the olive oil for 5 min or until tender on med heat.
Stir in the flour, oregano, thyme and poultry seasoning until blended, then cook 1 min longer to enhanced the spices.
Gradually add broth, potatoes and salt and bring to a boil. Then reduce heat and simmer 20 min or until potatoes are tender.
Stir in the chicken and the noodles. Simmer for 10 more min. or until noodles are done. Stir in the milk till soup is hot but DO NOT BOIL.

Nutritional Information Per Serving

no nutrition information available