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Creamy Roasted Chicken, Potato, and Noodle Soup

Makes: 4 servings Yield: 1 1/4 cups each
Start to Finish 1 hr
Creamy Roasted Chicken, Potato, and Noodle Soup
Ingredients
  • 1 1/2  cups  dried whole wheat noodles
  • 2  teaspoons  olive oil
  • 1/2  cup  chopped onion (1 medium)
  • 1/2  cup  carrot cut into thin bite-size strips (1 medium)
  • 1/2  cup  thinly sliced celery (1 stalk)
  • 2  tablespoons  all-purpose flour
  • 1  teaspoon  snipped fresh thyme
  • 1/2  teaspoon  poultry seasoning
  • 3  cups  reduced-sodium chicken broth
  • 1 1/2  cups  cubed, peeled russet potato (about 8 ounces)
  • 1/2  cup  water
  • 1/4  teaspoon  salt
  • 1 1/2  cups  chopped, skinned purchased roasted chicken (breast meat only)
  • 1/2  cup  frozen peas
  • 1/2  cup  evaporated fat-free milk
  •  Freshly ground black pepper (optional)
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 356,
  • Fat, total (g) 5,
  • chol. (mg) 45,
  • sat. fat (g) 1,
  • carb. (g) 53,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 6,
  • sugar (g) 9,
  • pro. (g) 28,
  • vit. A (IU) 3013,
  • vit. C (mg) 18,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 815,
  • Potassium (mg) 872,
  • calcium (mg) 162,
  • iron (mg) 3,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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