| | Directions | | In a Dutch oven or soup kettle, sauté onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; sauté 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender. Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk and peas; heat through (do not boil). Yield: 8 servings (about 2 quarts). NOTE: This is the best chicken noodle soup EVER! There's old-fashioned goodness in every spoonful of this thick, hearty soup! |
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| Ingredients | | - |  | 1 cup chopped onions |
| - | | 1 cup chopped carrots |
| - | | 1 cup chopped celery |
| - | | 1 clove garlic, minced |
| - | | 2 teaspoons olive oil |
| - | | 1/4 cup flour |
| - | | 1/2 teaspoon dried oregano |
| - | | 1/4 teaspoon dried thyme |
| - | | 1/4 teaspoon poultry seasoning |
| - | | 6 cups reduced-sodium chicken broth |
| - | | 4 cups cubed peeled potatoes |
| - | | 1 teaspoon Salt |
| - | | 2 cups cubed cooked chicken breast |
| - | | 2 cups uncooked extra wide egg noodles |
| - | | 1 cup frozen peas |
| - | | 1 cup fat-free evaporated milk |
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