Heat a Dutch oven or large pot on medium high, add olive oil.
Saute garlic, onion, mushrooms, carrots, and celery until soft, approx 5-7 minutes.
Sprinkle flour, oregano, pepper, thyme, and poultry seasoning over vegetables.
Cook and stir 1 minute.
Stir in broth and salt; bring to boil.
Reduce heat and simmer, partially covered, for 10-15 minutes.
Add chicken, milk, and noodles; cook for 10 minutes or until noodles are tender.
Taste and add more salt, if needed.
NOTE: If you want clear broth and not creamy, leave out the flour and the milk. You'll want to increase the amount of chicken broth you use.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (358g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 108 (30%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 88.6mg||27 %|
|Sodium 835.3mg||29 %|
|Potassium 437.3mg||12 %|
|Total Carbohydrate 43g||13 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 42g|
|Protein 19.7g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 360
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