Do you ever have those days where you just wake up feeling a little blue? Well, I had had one of those days. And then, this evening I talked to one of my greatest friends, Jaime. And I started feeling better. It's amazing what catching up with a good friend can do for your soul. And it was funny, because Jaime was making chicken soup for her family, and I thought how perfect that was. Good chats with good friends and chicken soup have the same effect on me - they make me feel better when I'm not feeling my best. So I thought I'd share this recipe with you just in case you need a little pick me up from time to time...
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup sliced celery
- 1 garlic clove, minced
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 6 cups low-salt chicken broth
- 4 cups diced peeled baking potato
- 1 teaspoon salt
- 2 cups diced leftover roasted chicken
- 1 cup evaporated skim milk
- 4 ounces (2 cups) uncooked wide egg noodles
- Fresh thyme (optional)
Preparation
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.
Nutritional Information
- Calories:
- 215 (19% from fat)
- Fat:
- 4.6g (sat 0.9g,mono 1.6g,poly 0.8g)
- Protein:
- 14.9g
- Fiber: 2.6g
Yum! Sounds perfect!
ReplyDeleteThis sounds delish!
ReplyDeleteThank you for this great recipe. I cannot wait to try it! :)
ReplyDeleteOk, I was just having one of those days and found this entry...how did I miss it. Taking my teary eyes in for some ice cream now. You are so sweet!
ReplyDelete