Roasted Chicken Soup
This soup gets to the table fast using roasted deli chicken breast.

Servings: 8

• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 garlic clove, minced
• 2 teaspoons olive or canola oil
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 6 cups reduced-sodium chicken broth
• 4 cups diced peeled potatoes
• 1 teaspoon salt
• 2 cups diced roasted chicken breast
• 2 cups uncooked yolk-free wide noodles
• 1 cup fat-free evaporated milk

In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 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; heat through (do not boil).

Per Serving: 276 Calories; 4g Fat (14.1% calories from fat); 1g Satruated Fat; 25g Protein; 34g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 611mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

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