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Recipe from the January 2012 Newsletter

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A delicious comfort food made into a soup, perfect for those chilly days!

Ingredients:

• 1 cup onion chopped
• 1 to 2 cup carrot chopped
• 1 cup celery chopped
• 1 large garlic clove, minced
• 1 tablespoon olive or canola oil
• 1/4 cup flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 2 (32-ounce) boxes chicken broth
• 4 cups potatoes peeled and diced
• 1 teaspoon salt
• 2 cups deli rotisserie chicken shredded or torn into thick chunks
• 2 cups uncooked yolk free wide noodles
• 1 (12-ounce) can evaporated milk
• 1 cup frozen peas



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Directions:

In a Dutch oven or soup kettle, saute the 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!

January 2012 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.