Roasted Chicken Noodle Soup
NeedTaste |I was sicker'n a dog, working late, hungry, tired... What to make This is my favorite chicken noodle soup, and, even tired, sick, hungry, and after dinnertime, I still took the hour (plus) to make this recipe because it was just what I needed. Delicious, hot, comforting.. This delicious soup has the right balance of vegetables, potatoes, noodles, and chicken. The light creaminess gives a beautiful flavor to the soup. Roasted chicken makes the recipe adding a smoky, buttery note to the soup. Top with a bit of cracked pepper and some oyster crackers and you have a soup perfect for a cool evening.
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Rated 4/5 based on 169 Reviews
INGREDIENTS :
1 large onion
chopped
2 - carrots
peeled and chopped
2 - celery stalks
chopped
1 clove(s) garlic
minced
1 tablespoon(s) olive oil
58 ounce(s) chicken broth
4 large potatoes
peeled and chopped
1 teaspoon(s) salt
1/2 teaspoon(s) poultry seasoning
2 cup(s) deli-roasted chicken
chopped
5 ounce(s) evaporated milk
4 ounce(s) egg noodles
chopped
2 - carrots
peeled and chopped
2 - celery stalks
chopped
1 clove(s) garlic
minced
1 tablespoon(s) olive oil
58 ounce(s) chicken broth
4 large potatoes
peeled and chopped
1 teaspoon(s) salt
1/2 teaspoon(s) poultry seasoning
2 cup(s) deli-roasted chicken
chopped
5 ounce(s) evaporated milk
4 ounce(s) egg noodles
INSTRUCTIONS :
Cook first 4 ingredients in hot oil in a Dutch oven 5 minutes stirring constantly. dd chicken broth and next 3 ingredients. ring to a boil reduce heat and simmer partially covered 25 minutes or until potato is tender. dd chicken evaporated milk and noodles. ook 10 minutes or until noodles are tender. Sprinkle with freshly ground pepper if desired.