MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Roasted Chicken, Potato, And Noodle Soup
Categories: Poultry, Potatoes, Pasta, Vegetables, Herbs
Yield: 4 Servings

1 1/2 c Dried whole wheat noodles
2 ts Olive oil
1/2 c Chopped onion
1/2 c Carrot; in thin bite-size
- strips
1/2 c Thin sliced celery
2 tb All-purpose flour
1 ts Snipped fresh thyme
1/2 ts Poultry seasoning
3 c Chicken broth
1 1/2 c Cubed, peeled russet potato
1/2 c Water
1/4 ts Salt
1 1/2 c Chopped, skinned purchased
- roasted chicken breast
1/2 c Frozen peas
1/2 c Evaporated milk
Fresh ground black pepper

Cook noodles according to package directions; drain.
Return to hot pan; cover and keep warm.

Meanwhile, in a 4 to 5 quart Dutch oven heat oil over
medium heat. Add onion, carrot, and celery; cook for 5
minutes, stirring occasionally. Sprinkle with flour,
thyme, and poultry seasoning; cook and stir for 1 minute
more. Stir in broth, potato, the water, and salt.

Bring to boiling; reduce heat. Simmer, covered, for 20 to
25 minutes or until potato is tender. Using a potato
masher, coarsely mash about half of the potato. Stir in
chicken, peas, and evaporated milk; heat through. Stir in
cooked noodles. If desired, sprinkle each serving with
pepper.

Makes: 4 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

MMMMM

... My life is delicately balanced. Please don't make any sudden movements
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