I just found a new favorite chicken soup! For years I have made ‘my chicken soup’ more often than any other recipe. But this one just takes the cake and this is my new ‘go to’ recipe. It combines home cooked goodness with just a little something extra…the evaporated milk makes the broth become such a mellow base and the roasted chicken has such a great texture – very different from your traditional soup where you cook the chicken in the broth. Give it a try!!

Roasted Chicken Noodle Soup
Roasted Chicken Noodle Soup

6 servings

373 calories per serving

1 c onions, chopped

1 c carrots, chopped

1 c celery, chopped

1 clove garlic, minced

2 t oil

¼ t flour

½ t oregano flakes

¼ t onion powder

¼ t garlic powder

6 c fat free chicken broth

2 c water

4 c diced potatoes (I used canned)

1 t salt

2 c skinless roasted chicken, diced (Perdue Shortcuts work great here!)

2 c wide egg noodles

1 c fat free evaporated milk

Heat a skillet and add oil and brown onions, carrots, celery and garlic. Stir in flour, oregano, garlic powder and onion powder and then pour into crock and mix in broth, water, potatoes and salt. Cover and cook on low 5-6 hours. Add chicken, noodles and milk and cook until noodles are tender, about ½ hour. If you don’t have a crock pot, you can easily do this stove top. Just let it simmer for an hour or 2 at very low temperature for the first step, then add the chicken, noodles and milk and let cook another 15 minutes or so.