Recipe - Roasted-Chicken Noodle Soup

2 teaspoon Olive oil
1 cup Chopped onion
1 cup Diced carrots
1 cup Sliced celery
1 Garlic clove, minced
One fourth cup Allpurpose flour
One half teaspoon Dried oregano
One fourth teaspoon Dried thyme
One fourth teaspoon Poultry seasoning
6 cup Lowsalt chicken broth
4 cup Diced peeled baking potato
1 teaspoon Salt
2 cup Diced leftover roasted
chicken
1 cup Evaporated skim milk
4 ounce (2 cups) uncooked wide egg
noodles
Fresh thyme (optional)

From Cooking Light page at: http://www.cookinglight.com
Heat olive oil in a Dutch oven over medium heat. Add chopped onion,
carrots, celery, and garlic clove; saut‚ 5 minutes. Sprinkle flour,
oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer,
partially covered, 25 minutes or until potato is tender. Add roasted
chicken, milk, and noodles, and cook 10 minutes or until noodles are
tender. Garnish with fresh thyme, if desired. Yield: 2One half quarts (serving
size: 1 cup).
Nutritional Information: CALORIES 215 (19% from fat); FAT 4.6g (sat 0.9g,
mono 1.6g, poly 0.8g); PROTEIN 14.9g; CARB 28.6g; FIBER 2.6g; CHOL 37mg;
IRON 2.4mg; SODIUM 355mg; CALC 101mg
Posted to Digest eatlf.v096.n211

Date: Wed, 06 Nov 1996 11:16:40 0800

From: Sandi McGuire kd6hci@jsnet.com