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VEGETABLE CHICKEN NOODLE SOUP Recipe

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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

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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