Roasted Chicken Noodle Soup

By carvalhohm

Ingredients

• Cooking spray
• 2 cups frozen cubed hash brown potatoes
• 1 1/2 cups frozen chopped onion, bell pepper, and parsley seasoning blend
• 2 (14-ounce) cans chicken broth
• 2 ounces wide egg noodles, uncooked (about 1 cup)
• 1/4 teaspoon salt
• 1/8 teaspoon dried thyme
• 1 cup diced roasted chicken breast
• 1 cup evaporated milk

Details

Servings 5
Adapted from mrfood.com

Preparation

Step 1

Coat large saucepan with cooking spray; place over medium-high heat until hot. Add hash brown potatoes and seasoning blend; cook, stirring constantly, 3 minutes.

Add broth and next 3 ingredients; bring to boil. Reduce heat to low, and simmer, partially covered, 7 minutes.

Add chicken and milk; cook 5 minutes or until noodles are tender.

Notes:
Turn to this recipe when you have leftover roasted chicken on hand, it only takes 1 cup. But don't worry if you don't have leftovers; a rotisserie chicken from supermarket works just as well.