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

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

Recipe by Cooking Light October 1996


Read the full recipe after the video.

Recipe Summary

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


Ingredient Checklist


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.


Nutrition Facts

215 calories; calories from fat 19%; fat 4.6g; saturated fat 0.9g; mono fat 1.6g; poly fat 0.8g; protein 14.9g; carbohydrates 28.6g; fiber 2.6g; cholesterol 37mg; iron 2.4mg; sodium 355mg; calcium 101mg.