Serves: 13
Total Calories: 1,378
In a Dutch oven or soup kettle, saute teh onion, carrots, celery, and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme, and poultry seasoning until blended; saute for 1 minute longer. Gradually add broth, potatoes, and salt; bring to a boil. Reduce heat; cover adn simmer for 15-20 minutes or until potatoes andcarrots are tender. Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk and peas; heat through (do not boil). Serve immediately, especially delicious in bread bowls!
This FEATURED RECIPE: Chicken Pot Pie Soup recipe is from the 2012 HomeCook'n Collection Cookbook. Download this Cookbook today.
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