| 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 |
PREP TIME: 25
MINUTES
COOKING TIME: 35 TO 40 MINUTES |
|
|
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 |
|
