Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 large celery rib, diced
- 1 carrot, peeled and diced
- 3 garlic cloves, minced (can use more)
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano (rubbed between fingers to release the flavor, do the same with the thyme)
- 1/4 dried thyme
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon poultry seasoning
- 6 cups reduced-sodium chicken broth
- 2 medium potatoes, peeled and diced
- 2-3 cups cooked chopped chicken breast (or use as much as desired)
- 2 1/2 cups uncooked no yolk wide noodles
- 1 cup fat-free evaporated milk ‘
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: Heat oil in a medium pot over medium-high heat.
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Step 2: Add in onion, carrots and celery; saute until softened (about 4 minutes.
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Step 3: Add in garlic; cook stirring for about 1 minute.
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Step 4: Stir in flour and the next 4 spices until blended (about 1 minute).
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Step 5: Slowly add in the chicken broth mixing constantly, then add in the potatoes; bring to a boil.
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Step 6: Reduce heat, cover and simmer for 20-22 minutes or until the potatoes are tender.
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Step 7: Stir in the chicken and uncooked noodles; continue simmering until the noodles are tender.
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Step 8: At the end of cooking stir in the evaporated milk until heated through (do not allow to boil) then season with salt and pepper to taste.
We hope you enjoy this recipe!
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