Wednesday, October 29, 2008

Chicken Noodle Soup

1 C chopped onion
1 C chopped carrots
1 C chopped celery
1 garlic clove, minced
2 tsp oil
1/4 C flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning
6 C chicken broth
4 C diced peeled potatoes
1 tsp salt
2 C diced cooked chicken breast
2 C uncooked wide noodles
1 C evaporated milk

In a soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes, and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).

NOTE: I cooked the noodles separately as I prefer the more "home-made" like noodles which require about 20 minutes to cook.

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