PammyJo
08-04-2005, 12:15 AM
Roasted-Chicken Noodle Soup From Cooking Light
Reviews (http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=520991)
For the sake of convenience, we call for canned low-salt chicken broth.
http://images10.fotki.com/v203/photos/3/36840/1018447/cl_12798_1_m-vi.jpg
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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 low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups diced leftover roasted chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles
Fresh thyme (optional)
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 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 roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Yield: 2 1/2 quarts (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 215(19% from fat); FAT 4.6g (sat 0.9g,mono 1.6g,poly 0.8g); PROTEIN 14.9g; CHOLESTEROL 37mg; CALCIUM 101mg; SODIUM 355mg; FIBER 2.6g; IRON 2.4mg; CARBOHYDRATE 28.6g
Points: 4.2
Reviews (http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=520991)
For the sake of convenience, we call for canned low-salt chicken broth.
http://images10.fotki.com/v203/photos/3/36840/1018447/cl_12798_1_m-vi.jpg
http://i.timeinc.net/web/recipefinder/i/hex/clear.gif
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 low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups diced leftover roasted chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles
Fresh thyme (optional)
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 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 roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Yield: 2 1/2 quarts (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 215(19% from fat); FAT 4.6g (sat 0.9g,mono 1.6g,poly 0.8g); PROTEIN 14.9g; CHOLESTEROL 37mg; CALCIUM 101mg; SODIUM 355mg; FIBER 2.6g; IRON 2.4mg; CARBOHYDRATE 28.6g
Points: 4.2