| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Dutch | 10 | Servings | |
INGREDIENTS
| 2 | t | Olive oil |
| 1 | c | Chopped onion |
| 1 | c | Diced carrots |
| 1 | c | Sliced celery |
| 1 | Garlic clove, minced | |
| 1/4 | c | All-purpose flour |
| 1/2 | t | Dried oregano |
| 1/4 | t | Dried thyme |
| 1/4 | t | Poultry seasoning |
| 6 | c | Low-salt chicken broth |
| 4 | c | Diced peeled baking potato |
| 1 | t | Salt |
| 2 | c | Diced leftover roasted |
| chicken | ||
| 1 | c | Evaporated skim milk |
| 4 | oz | 2 cups uncooked wide egg |
| noodles | ||
| Fresh thyme, optional |
INSTRUCTIONS
From Cooking Light page at: http://www.cookinglight.com Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; saut 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. Yield: 2-1/2 quarts (serving size: 1 cup). Nutritional Information: CALORIES 215 (19% from fat); FAT 4.6g (sat 0.9g, mono 1.6g, poly 0.8g); PROTEIN 14.9g; CARB 28.6g; FIBER 2.6g; CHOL 37mg; IRON 2.4mg; SODIUM 355mg; CALC 101mg Posted to Digest eat-lf.v096.n211 Date: Wed, 06 Nov 1996 11:16:40 -0800 From: Sandi McGuire <kd6hci@js-net.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 260
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 83.6mg
Sodium: 323.1mg
Potassium: 1011.8mg
Carbohydrates: 37.4g
Fiber: 5g
Sugar: 2.9g
Protein: 18.5g