Chunky- Chicken Noodle Soup

Chunky-Chicken Noodle Soup
Submitted by: Janette Thompson

2 tsp olive oil
1 cup chopped onion
1 cup diced carrot
1 cup sliced celery
1 garlic clove, minced
3 TBLS all-purpose flour
½ tsp dried oregano
¼ tsp poultry seasoning
3 (14 ½ ounce) cans or containers of
Fat-free chicken broth
2 ½ cups diced peeled baking potato
½ tsp salt
2 cups diced roasted chicken
1 (12-ounce) can evaporated fat-free milk
2 cups wide egg noodles (4 ounces uncooked pasta)
Thyme sprigs (optional)


1.Heat oil in a Dutch oven over medium heat. Add onion, carrot, celery, and garlic;
Sauté 5 min. Sprinkle flour, oregano, dried thyme, and poultry seasoning over vegetables- cook 1 min.

2. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered,
25 minutes or until potato is tender. Add chicken, milk, and noodles, and cook 10 minutes or until Noodles are tender. Garnish with thyme sprigs, if desired. Yield: 8 servings (serving size 1 cup).