VEGETABLE CHICKEN NOODLE SOUP - Recipe

view recipe online: https://www.recipetips.com/recipe-cards/t--144619/vegetable-chicken-noodle-soup.asp

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!

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