Roasted Chicken Noodle Soup

In honor of our first frost this morning I am posting my very favorite soup recipe. This is such an easy, great soup to make. I use the roasted chicken from Costco as it is one of the best I have found and also one of the least expensive. I debone it as soon as I get home as it is easier to do when it is warm. If I am not going to use it right away I package up the meat for different uses and either put it in the freezer or fridge depending on when I am going to use it. Anyway, back to the soup - the pre cooked chicken makes it so simple! It is a wonderful meal on a cold fall or winter evening!


1 cup each onions, carrots, celery, chopped
1 clove garlic, minced
2 teaspoons oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon thyme
1/4 teaspoon poultry seasoning
6 cups chicken broth
4 cups potato, diced, peeled, uncooked
1 teaspoon salt
2 cups roasted chicken breast meat, diced
2 cups uncooked wide noodles
1 cup fat free evaporated milk


In a Dutch oven, saute onion, carrots, celery and garlic, in oil for 5 minutes or until tender. Stir in flour, oregano, thyme, and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat; stir in milk; heat through (do not boil)