Monday, November 11, 2013

Recipe: Roasted Chicken Noodle Soup

In my opinion, gloomy, cold, lazy Sundays generally call for movies on the couch and bowls after bowls of homemade soup.

A few weeks ago (on a Sunday similar to yesterday), I was a little under the weather and was craving some homemade soup. While I usually gravitate toward vegetable-heavy, minestrone-esque type soups (my personal favorite), I was in the mood  (and have been ever since) for comfort foods (in this case, pasta and potatoes). After a little research, I found a phenomenal recipe for homemade roasted chicken noodle soup. I say phenomenal because Jack and I finished all the soup we made within two days (yes, we ate it for every lunch and dinner). It was that good.

My favorite part about this soup recipe is that it's unbelievably simple and doesn't take long to make. It's perfect for slow Sundays, or even a weekday night dinner. Needless to say, it's now one of our favorites. We'll be making it again soon!


Roasted Chicken Noodle Soup

2 teaspoons olive oil
1 cup onion, chopped
1 cup carrots, diced
1 cup celery, slice (we omitted celery)
1 garlic clove, minced
1/4 cup all-purpose flour 
1/2 teaspoon oregano, dried
1/4 teaspoon thyme, dried
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups peeled potatoes, diced
1 teaspoon salt
2 cups roast chicken, diced (we used a rotisserie chicken)
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles

1. Heat olive oil in a soup pot over medium heat.

2. Add chopped onion, carrots, celery and garlic clove; saute for 5 minutes.

3. Add flour, oregano, thyme and poultry seasoning; cook 1 minute.

4. Add broth, potatoes and salt. 

5. Bring to a boil, reduce heat and simmer (partially covered) for 20-25 minutes or until potatoes are tender.

6. Add roasted chicken, milk and noodles and cook for 10 minutes, or until noodles are tender.

7. Garnish as desired (thyme or fresh parmesan cheese).

8. Enjoy!

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