Creamy Chicken Soup
- 3 medium carrot
- 3 stalk celery
- 1/2 medium onion
- 1 tablespoon olive oil
- 1 clove garlic
- 1/3 cup flour, all-purpose
- 8 cup chicken broth, low-sodium
- 8 ounce egg noodles
- 12 ounce evaporated milk, nonfat
- 1 teaspoon sea salt
- 1/2 teaspoon oregano, dried
- 1/2 teaspoon black pepper, ground
- 1 pound rotisserie chicken
Chop carrots, celery and onion. Set aside. Heat oil in a large stock pot; add veggies. Cook for 3-4 minutes. Mince garlic and add to pot. Cook for 1 minute longer, stirring constantly.
While briskly mixing, add flour a little at a time. Add broth while whisking to avoid clumping. Continue to whisk until all flour has been incorporated. Bring to a boil.
Add noodles; bring back to a boil and then reduce heat. Cook for 5 minutes until noodles have softened. Add evaporated milk, salt, oregano and pepper; continue to cook on low. Shred chicken from the rotisserie and add to pot. Stir to thoroughly combine. Cook for 10 minutes or until warmed through.
Serve with sliced kiwi on the side.
Calories: 484kcal | Carbohydrates: 58g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 1019mg | Fiber: 4g | Sugar: 12g