Healthy Creamy Chicken Noodle Soup
Created by KittenCal on September 29, 2011
- Servings: 6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #264
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.
Nutritional Facts
- Serving Size: 1 (563.9 g)
- Calories 561.7
- Total Fat - 36.5 g
- Saturated Fat - 12.7 g
- Cholesterol - 1150.4 mg
- Sodium - 693.7 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 1.3 g
- Sugars - 3.4 g
- Protein - 38.3 g
- Calcium - 292.3 mg
- Iron - 4.4 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.3 mg