Creamy Roasted Chicken, Potato, and Noodle Soup
- Cook noodles according to package directions; drain. Return to hot pan; cover and keep warm.
- 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.
- 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