CHICKEN NOODLE SOUP
4 Servings, about 1-1/2 cups each, plus 4 servings
for another meal
Vegetable oil 1 teaspoon
Onion, minced 1/2 cup
Carrots, diced 1/2 cup
Celery, sliced 1/2 cup
Garlic powder 1/2 teaspoon
Flour 1/8 cup
Dried oregano flakes 1/4 teaspoon
Chicken broth, reduced sodium 3 cups
Potatoes, peeled, diced 2 cups
Chicken, cooked, chopped 1/4 cup
Whole milk 1/2 cup
Noodles, yolk-free, enriched,
uncooked 1 cup
PREPARATION TIME: 25 MINUTES
COOKING TIME: 35 TO 40 MINUTES
1. Heat oil over medium heat in large sauce pan.
Add minced onions, carrots, celery, and garlic
powder. Cook until onions are tender, about 3
to 5 minutes.
2. Sprinkle flour and oregano over vegetables; cook
about 1 minute.
3. Stir in chicken broth and potatoes. Cover and
cook until tender, about 20 minutes.
4. Add chicken, milk, and noodles. Cover and
simmer until noodles are tender, about 10
minutes.
PER SERVING:
Calories 205
Total fat 4 grams
Saturated fat 1 grams
Cholesterol 8 milligrams
Sodium 107 milligrams
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