Roasted Chicken Noodle Soup (skinny)

By learen

Ingredients

• 1 c chopped onion
• 1 c chopped carrots
• 1 c chopped celery
• 2 t olive oil
• 1 garlic clove, minced
• 1/4 c flour
• 1/2 t dried oregano
• 1/4 t dried thyme
• 1/4 t poultry seasoning
• 6 c reduced sodium, reduced fat chicken broth
• 4 c cubed peeled potatoes
• 1 t salt
• 2 c cubed cooked chicken breast
• 2 c uncooked yolk free wide noodles
• 1 c fat free evaporated milk

Preparation

Step 1

In a stockpot saute onion, carrots, and celery in oil for 5 min or until tender. Add garlic and cook 1 min longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.

Gradually ad the broth, potatoes, and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 min or until potatoes are tender.

Stir in chicken and noodles and simmer for 10 min or until noodles are tender. Reduce heat; stir in milk, and heat through. Do not boil.