Hearty Roasted Chicken and Vegetable Noodle Soup
Warm up your soul with this hearty and comforting Roasted Chicken and Vegetable Noodle Soup. A delightful blend of aromatic herbs, hearty vegetables, and succulent roasted chicken make this a nourishing meal. The recipe originates from a classic Cooking Light postcard offering, showcasing the perfect balance of nutrients without compromising on flavor. Ideal for a cozy night in or when you need a quick and delicious health boost.
8
Servings
225
Calories
15
Ingredients
Ingredients
olive oil
2 teaspoons
onion
1 cup (chopped)
carrot
1 cup (diced)
celery
1 cup (sliced)
garlic
1 clove (minced)
all-purpose flour
1/4 cup
dried oregano
1/2 teaspoon
dried thyme
1/4 teaspoon
poultry seasoning
1/4 teaspoon
reduced-sodium chicken broth
6 cups
baking potatoes
4 cups (peeled and diced)
salt
1 teaspoon
leftover roasted chicken
2 cups (diced)
evaporated skim milk
1 cup
uncooked wide egg noodles
4 ounces
Instructions
1
In a Dutch oven over medium heat, warm the olive oil.
2
Add the chopped onion, diced carrot, sliced celery, and minced garlic. Sauté the mixture for about 5 minutes until the vegetables begin to soften.
3
Sprinkle the flour, dried oregano, dried thyme, and poultry seasoning evenly over the sautéed vegetables, stirring continuously for 1 minute to coat evenly.
4
Gradually stir the reduced-sodium chicken broth, diced potatoes, and salt into the pot. Increase the heat to bring the soup to a boil.
5
Once boiling, lower the heat to maintain a gentle simmer. Partially cover the pot and let the soup simmer for about 25 minutes, or until the potatoes are tender.
6
Introduce the diced roasted chicken and evaporated skim milk into the mixture, followed by the uncooked egg noodles. Cook for an additional 10 minutes or until the noodles become tender.
7
For added freshness, garnish with fresh thyme if desired before serving.
Nutrition Information
4.75g
Fat
27.5g
Carbs
18g
Protein
2.75g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Hearty Roasted Chicken and Vegetable Noodle Soup.
How many servings does this soup make?
This recipe makes 8 servings.
How many calories are in one serving?
There are 225 calories per serving.
What is the protein content per serving?
Each serving contains 18g of protein.
How much fat is in this soup?
There is 4.75g of fat per serving.
What are the total carbohydrates per serving?
The total carbohydrates are 27.5g per serving.
How much fiber is in each serving?
Each serving provides 2.75g of fiber.
What is the sugar content of the soup?
There is 2.5g of sugar per serving.
What kind of chicken should be used?
The recipe calls for 2 cups of diced leftover roasted chicken.
What type of noodles are required?
The recipe uses 4 ounces of uncooked wide egg noodles.
What kind of milk is used for creaminess?
The recipe uses 1 cup of evaporated skim milk.
What kind of potatoes are best for this soup?
The recipe recommends 4 cups of peeled and diced baking potatoes.
What type of broth is suggested?
Use 6 cups of reduced-sodium chicken broth.
How long do you sauté the initial vegetables?
Sauté the onion, carrot, celery, and garlic for about 5 minutes until softened.
How long should the potatoes simmer?
The potatoes should simmer for about 25 minutes or until tender.
When do you add the noodles?
Add the egg noodles at the same time as the chicken and milk, cooking for about 10 minutes.
What herbs and seasonings are included?
The soup is seasoned with dried oregano, dried thyme, and poultry seasoning.
Is flour used in this recipe?
Yes, 1/4 cup of all-purpose flour is used to help thicken the soup.
What is the recommended cooking vessel?
A Dutch oven is recommended for preparing this soup.
How much olive oil is needed?
The recipe requires 2 teaspoons of olive oil.
Do I need to cover the pot while simmering?
The recipe suggests partially covering the pot while the potatoes simmer.
What is a good garnish for this soup?
Fresh thyme is recommended as an optional garnish for added freshness.
What are the primary vegetable ingredients?
The primary vegetables are onion, carrot, celery, garlic, and baking potatoes.
How much garlic is needed?
The recipe calls for 1 minced garlic clove.
Is this recipe considered healthy?
Yes, it originates from a Cooking Light source and is described as a nourishing, nutrient-balanced meal.
How much salt is added?
The recipe includes 1 teaspoon of salt.
What is the category of this recipe?
This recipe is categorized under Chicken.
Is this a good comfort food?
Yes, it is tagged as comfort food and described as hearty and soul-warming.
Can I use fresh herbs instead of dried?
While the recipe calls for dried oregano and thyme, you can garnish with fresh thyme for extra flavor.
How much onion is used?
The recipe requires 1 cup of chopped onion.