Chicken Noodle Soup
Ingredients
- 2 tsp Olive Oil
- 1 cup Onion Chopped
- 1 cup Carrots Diced
- 1 cup Celery Sliced
- 1 Garlic Clove Minced
- ¼ cup All Purpose Flour
- ½ tsp Dried Oregano
- ¼ tsp Dried Thyme
- ¼ tsp Poultry Seasoning
- 6 cups Chicken Broth Low Salt
- 4 cups Potato Peeled and Diced
- 1 tsp Salt
- 2 Chicken Breasts Sliced into strips
- 1 cup Evaporated Skim Milk
- 4 oz Egg Noodles Uncooked
- Fresh Thyme Optional
Instructions
- 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. Add raw chicken strips.
- Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender and chicken is cooked through.
- Once chicken is tender, remove, shred or cut into chunks and add back to the broth.
- Add milk and noodles, and cook 10 minutes or until noodles are tender.
- Garnish with fresh thyme, if desired.
Notes
Soup will thicken when cooled. Additional chicken broth can be added to thin when reheating.
Peas and Corn can be added.