This soup is quicker to make:

• 2 tsp olive oil
• 1 cup each: onion, carrot, celery (chopped)
• 1 clove garlic, minced
• ¼ cup flour
• 1 tsp oregano
• ½ tsp each: thyme and poultry seasoning
• 6 cups chicken broth
• 4 cups baking potato, chopped
• 2 cups roasted chicken, chopped
• 1 cup milk
• 2 cups (4oz) wide egg noodle, uncooked

Heat oil in dutch oven. Add vegetables and saute about 5 min. Sprinkle with flour and spices and cook 1 minute. Stir in potato and slowly add broth. Boil, then simmer 25 min. Add chicken, milk and noodles. Cook 10 minutes more and serve.

This entry was posted on Sunday, November 15th, 2009 at 8:30 pm and is filed under Soups & Stews. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.