I found this soup recipe in a Cooking Light Magazine called "The Best Chicken Recipes". I wanted to make a healthy but comforting dinner because it was a rainy and cold outside. This soup was quick and easy to make and tasted really delicious. I used leftover roasted chicken and vegetables I had in the refrigerator as well as whole wheat egg noodles. I loved the big chunks of chicken, potato and carrots in the creamy soup, it reminded me of a chicken pot pie. It was filling and very tasty - my whole family gobbled it up. My husband and daughter took the leftovers for lunch today and said it was excellent.
Creamy Roasted Chicken Noodle Soup:
Recipe and photos by For the Love of Cooking
Adapted from Cooking Light "The Best Chicken Recipes"
- 2 tsp olive oil
- 1 cup sweet yellow onion, diced
- 1 cup carrots, diced
- 1/2 cup celery, sliced
- 2 cloves of garlic, minced
- Oregano, to taste
- Thyme, to taste
- 1-2 tsp Chicken bouillon granules. to taste
- Sea salt and freshly cracked pepper, to taste
- 6 cups chicken broth (divided
- 4 cups of baking potatoes, peeled and diced
- 2 cups of roasted chicken, shredded
- 1/4 cup cornstarch
- 1 cup evaporated fat free milk
- 2 cups of uncooked whole wheat egg noodles
Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.
Season the cooked vegetables with oregano, thyme, chicken bouillon granules, sea salt and freshly cracked pepper, to taste. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 45 minutes or until the potato is tender.
Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly. Add cornstarch mixture, chicken, milk and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender. Taste and re-season if needed. Enjoy.