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Roasted Chicken Noodle Soup

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“A great soup recipe that I got off a realtor's postcard that we had received in the mail. The postcard indicates the recipe is from Cooking Light.”
READY IN:
51mins
YIELD:
2 1/2 quarts soup
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in a Dutch oven over medium heat.
  2. Add chopped onion, carrots, celery, and garlic; saute 5 minutes.
  3. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
  4. Stir in broth, potatoes, and salt.
  5. Bring to a boil; reduce heat and simmer, partially covered, 25 minutes or until potato is tender.
  6. Add roasted chicken, milk, and egg noodles, and cook 10 minutes or until noodles are tender.
  7. Garnish with fresh thyme if desired.

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