Recipes and Cooking Soup & Chili Recipes Soup Creamy Roasted Chicken, Potato, and Noodle Soup 3.9 (22) Add your rating & review For even more heartiness, we amp up this chicken soup recipe with cubes of russet potato. This noodle soup recipe tastes like you stressed over it all day, but it takes just one hour start to finish! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 10, 2012 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Total Time: 1 hrs Servings: 4 Yield: 1 1/4 cups each Jump to Nutrition Facts Ingredients 1 ½ cup dried whole wheat noodles 2 teaspoon olive oil ½ cup chopped onion (1 medium) ½ cup carrot cut into thin bite-size strips (1 medium) ½ cup thinly sliced celery (1 stalk) 2 tablespoon all-purpose flour 1 teaspoon snipped fresh thyme ½ teaspoon poultry seasoning 3 cup reduced-sodium chicken broth 1 ½ cup cubed, peeled russet potato (about 8 ounces) ½ cup water ¼ teaspoon salt 1 ½ cup chopped, skinned purchased roasted chicken (breast meat only) ½ cup frozen peas ½ cup evaporated fat-free milk Freshly ground black pepper (optional) Directions 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. Rate it Print Nutrition Facts (per serving) 356 Calories 5g Fat 53g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 356 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 5% Cholesterol 45mg 15% Sodium 815mg 35% Total Carbohydrate 53g 19% Total Sugars 9g Protein 28g Vitamin C 17.7mg 89% Calcium 161.5mg 12% Iron 3.4mg 19% Potassium 872mg 19% Folate, total 72.6mcg Vitamin B-12 0.3mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.