Makes 8 Portions of Roast Chicken Noodle Soup
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 1 clove garlic, minced
- 1 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 6 cups chicken broth
- 2 cups cubed Yukon gold potatoes
- 1 teaspoon salt
- 2 cups shredded roast chicken meat
- 2 cups uncooked egg noodles, or other dry pasta
- 1 cup half and half
Preparation:
In a soup kettle, on medium heat, sauté the onion, carrots, and celery in the oil and butter for 5 minutes. Stir in the garlic, flour, thyme and poultry seasoning; sauté 2 minutes. Whisk in the broth, add the potatoes and salt; bring to a simmer. Reduce heat and simmer covered for 20 minutes, or until potatoes are almost tender.Stir in the chicken and egg noodles; simmer for about 10 minutes, or until noodles are tender. Stir in the half and half and immediately turn off the heat. Taste for seasoning and serve.
