| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Dutch |
|
10 |
Servings |
INGREDIENTS
| 2 |
ts |
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 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried thyme |
| 1/4 |
ts |
Poultry seasoning |
| 6 |
c |
Low-salt chicken broth |
| 4 |
c |
Diced peeled baking potato |
| 1 |
ts |
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>
A Message from our Provider:
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