chicken noodle soup recipe

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  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 garlic clove, minced
  • 2 teaspoons olive or canola oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon poultry seasoning
  • 6 cups reduced-sodium chicken broth
  • 4 cups diced peeled potatoes
  • 1 teaspoon salt
  • 2 cups diced roasted chicken breast
  • 2 cups uncooked yolk-free wide noodles
  • 1 cup fat-free evaporated milk


In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).