For the sake of convenience, we call for canned low-salt chicken broth.
2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups diced leftover roasted chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles
Fresh thyme (optional)
How to Make It
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.
I've been making this soup - I THINK - since it first came out in the magazine and it is fantastic. I've even made it vegetarian for a friend. It is the BEST. Anyone who said it came out bland obviously just can't cook - it's amazing. The only chicken soup recipe I use. I always keep extra chicken broth on hand because the potatoes and noodles do absorb a lot of broth. Just add more if it is too thick,
This soup was delicious! I cut up raw boneless, skinless chicken breast and added it with the potatoes. It cooked perfectly and was so tender! I, too, added more of the seasonings called for to make it as flavorful as I like it. It still tasted good reheated, but was not as creamy. Probably adding a little milk or broth would have helped though.
I have been making this soup since the recipe first came out. It is wonderful just as is although occasionally I add some additional ingredients to change it up. I often add one cup of frozen corn and two cans of cream style corn. This gives it more of a stew type consistency and added flavor. I always keep extra stock on hand because the noodles often suck up a lot of the broth. I have given this recipe to several friends and family members because it is always a great hit. I usually serve it with a salad and crusty bread or corn bread.
This soup is delicious! It's almost like a stew it's so thick and creamy. I made it exactly as the recipe calls for, except I used regular evaporated milk because I couldn't find skim evaporated milk. Perfect for lunch or dinner and very filling. And it's so easy, while it was simmering for 25 minutes, I got a ton of other things done. This will definitely be on my usual meal list!