Rating: 4.5 stars
38 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 28

For the sake of convenience, we call for canned low-salt chicken broth.

Recipe by Cooking Light October 1996

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Read the full recipe after the video.

Recipe Summary

Yield:
2 1/2 quarts (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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