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Name: Creamy Roasted Chicken, Potato, and Noodle Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 1/2 cups dried whole wheat noodles; 2 teaspoons olive oil; 1/2 cup chopped onion; 1/2 cup carrot cut into thin bite-size strips; 1/2 cup celery thinly sliced; 2 tablespoons all-purpose flour; 1 teaspoon snipped fresh thyme; 1/2 teaspoon poultry seasoning; 3 cups reduced-sodium chicken broth; 1 1/2 cups russet potato cubed & peeled; 1/2 cup water; 1/4 teaspoon salt; 1 1/2 cups purchased roasted chicken breast meat only, chopped skinned; 1/2 cup frozen peas; 1/2 cup evaporated fat-free milk; Freshly ground black pepper optional

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INGREDIENTS

1 1/2 cups dried whole wheat noodles
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup carrot ; cut into thin bite-size strips
1/2 cup celery ; thinly sliced
2 tablespoons all-purpose flour
1 teaspoon snipped fresh thyme
1/2 teaspoon poultry seasoning
3 cups reduced-sodium chicken broth
1 1/2 cups russet potato ; cubed & peeled
1/2 cup water
1/4 teaspoon salt
1 1/2 cups purchased roasted chicken ; breast meat only, chopped skinned
1/2 cup frozen peas
1/2 cup evaporated fat-free milk
Freshly ground black pepper ; optional

Servings

INSTRUCTIONS

1. Cook noodles according to package directions; drain. Return to hot pan; cover and keep warm.

2. Meanwhile, in a 4- to 5-quart Dutch oven heat oil over medium heat. Add onion, carrot, and celery; cook for 5 minutes, stirring occasionally. Sprinkle with flour, thyme, and poultry seasoning; cook and stir for 1 minute more. Stir in broth, potato, the water, and salt.

3. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender. Using a potato masher, coarsely mash about half of the potato. Stir in chicken, peas, and evaporated milk; heat through. Stir in cooked noodles. If desired, sprinkle each serving with pepper.

NOTES

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Creamy Roasted Chicken, Potato, and Noodle Soup

1 1/2 cups dried whole wheat noodles
2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup carrot cut into thin bite-size strips
1/2 cup celery thinly sliced
2 tablespoons all-purpose flour
1 teaspoon snipped fresh thyme
1/2 teaspoon poultry seasoning
3 cups reduced-sodium chicken broth
1 1/2 cups russet potato cubed & peeled
1/2 cup water
1/4 teaspoon salt
1 1/2 cups purchased roasted chicken breast meat only, chopped skinned
1/2 cup frozen peas
1/2 cup evaporated fat-free milk
 Freshly ground black pepper optional

1. Cook noodles according to package directions; drain. Return to hot pan; cover and keep warm.

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Nutrition

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Serving Size: 1 Serving (386g)
Recipe Makes: 4 Servings

Calories: 151
Calories from Fat: 8 (5%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.2g
Cholesterol 1.3mg		0 %
Sodium 540.2mg		19 %
Potassium 730.5mg		19 %
Total Carbohydrate 28.3g		8 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 25.5g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 151

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