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Creamy Roasted Chicken, Potato, and Noodle Soup

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  • Makes: 4 servings
  • Yields: 1 1/4 cups each
  • Start to Finish: 1 hr

Creamy Roasted Chicken, Potato, and Noodle Soup

Directions

  1. Cook noodles according to package directions; drain. Return to hot pan; cover and keep warm.
  2. Meanwhile, in a 4- to 5-quart Dutch oven heat oil over medium heat. Add onion, carrot, and celery; cook for 5 minutes, stirring occasionally. Sprinkle with flour, thyme, and poultry seasoning; cook and stir for 1 minute more. Stir in broth, potato, the water, and salt.
  3. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender. Using a potato masher, coarsely mash about half of the potato. Stir in chicken, peas, and evaporated milk; heat through. Stir in cooked noodles. If desired, sprinkle each serving with pepper.

Nutrition Facts (Creamy Roasted Chicken, Potato, and Noodle Soup)

  • Per serving:
  • 356 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 45 mg chol.,
  • 815 mg sodium,
  • 53 g carb.,
  • 6 g fiber,
  • 9 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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