Subj : BH&G 3027
To   : All
From : Dave Drum
Date : Tue Jun 15 2021 11:30:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creamy Roasted Chicken, Potato, And Noodle Soup
 Categories: Poultry, Potatoes, Pasta, Vegetables, Herbs
      Yield: 4 Servings
 
  1 1/2 c  Dried whole wheat noodles
      2 ts Olive oil
    1/2 c  Chopped onion
    1/2 c  Carrot; in thin bite-size
           - strips
    1/2 c  Thin sliced celery
      2 tb All-purpose flour
      1 ts Snipped fresh thyme
    1/2 ts Poultry seasoning
      3 c  Chicken broth
  1 1/2 c  Cubed, peeled russet potato
    1/2 c  Water
    1/4 ts Salt
  1 1/2 c  Chopped, skinned purchased
           - roasted chicken breast
    1/2 c  Frozen peas
    1/2 c  Evaporated milk
           Fresh ground black pepper
 
  Cook noodles according to package directions; drain.
  Return to hot pan; cover and keep warm.
  
  Meanwhile, in a 4 to 5 quart Dutch oven heat oil over
  medium heat. Add onion, carrot, and celery; cook for 5
  minutes, stirring occasionally. Sprinkle with flour,
  thyme, and poultry seasoning; cook and stir for 1 minute
  more. Stir in broth, potato, the water, and salt.
  
  Bring to boiling; reduce heat. Simmer, covered, for 20 to
  25 minutes or until potato is tender. Using a potato
  masher, coarsely mash about half of the potato. Stir in
  chicken, peas, and evaporated milk; heat through. Stir in
  cooked noodles. If desired, sprinkle each serving with
  pepper.
  
  Makes: 4 servings
  
  Better Homes & Gardens | July 2016
  
  MM Format by Dave Drum - 28 July 2016
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... My life is delicately balanced. Please don't make any sudden movements

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