CHICKEN NOODLE SOUP
4 Servings, about 1-1/2 cups each, plus 4 servings for another meal
Preparation Time: 25 Minutes
Cooking Time: 35 To 40 Minutes
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
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 gram
Cholesterol 8 milligrams
Sodium 107 milligrams
United States Department of Agriculture, Center for Nutrition Policy and Promotion
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