Roasted Chicken Soup (4 PTS)

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1 cup	62g / 2.2oz	Onion - chopped
1 cup	110g / 3.9oz	Celery - chopped
1 cup	110g / 3.9oz	Carrots - chopped
1		Garlic - minced
1/4 cup	15g / 0.5oz	All-purpose flour
1/2 teaspoon	2.5ml	Dried oregano
1/4 teaspoon	1.3ml	Dried thyme
1/4 teaspoon	1.3ml	Poultry seasoning
6 cups	1422ml	Chicken broth
4 cups	584g / 20oz	Potato - diced and peeled
1 teaspoon	5ml	Salt
2 cups	125g / 4.4oz	Roasted chicken breast meat - diced
1 cup	237ml	Evaporated skim milk
4 oz	113g	Egg noodles - wide ones, uncooked

Recipe Instructions

Heat olive oil in a large pan over medium heat. Add onion, carrots,

celery, and garlic cloves; saute' 5 minutes. Sprinkle flour, oregano,

thyme, and poultry seasonings over vegies and cook 1 minute. Stir in

broth, potato and salt. Bring to a boil, redut heat and simmer lightly

covered for 25 minutes or until potato is tender. Add roasted chicken,

milk and noodles and cook 10 minutes or until noodles are tender. Garnish

with fresh thyme.

Makes 2 1/2 quarts. A serving is 1 cup.

Per serving: 223 Calories (kcal); 5g Total Fat; (18% calories from fat); 17g

Protein; 28g Carbohydrate; 35mg Cholesterol; 742mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 0 Fat; 0 Other Carbohydrates

Posted to: pointstowardsuccess

Source:
CL

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