Roasted-Chicken Noodle Soup - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Roasted chicken has an abundance of flavor, which it brings to soup in the best way. This soup uses evaporated milk for a little added creaminess to thicken this very classic soup.


  • 2 tsp. olive oil
  • 1 cup chopped onion
  • 1 cup diced carrots
  • 1 cup sliced celery
  • 1 garlic clove, minced
  • ¼ cup all-purpose flour
  • ½ tsp. oregano
  • ¼ tsp. thyme
  • ¼ tsp. poultry seasoning
  • 4 cups low-sodium chicken broth
  • 2 cups of water
  • 4 cups diced, peeled, baking potatoes
  • ½ tsp. salt
  • 2 cups diced leftover roasted chicken
  • 1 cup evaporated skim milk
  • 4 oz. (2 cups) uncooked whole grain noodles

Optional Garnishes*:

  • Fresh thyme


  1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; sauté (5 minutes).
  2. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook (1 minute).
  3. Stir in broth, water, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, until potato is tender (25 minutes).
  4. Add roasted chicken, milk, and noodles, and cook until noodles are tender (10 minutes). Garnish with fresh thyme, if desired.

*Optional garnishes have not been included in the rating of this recipe.

Nutritional analysis per serving: Calories 190; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 38mg (13% DV); Sodium 250mg (11% DV); Total Carbohydrate 27g (10% DV); Dietary Fiber 3g (11% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 15g; Vitamin D 6% DV; Calcium 8% DV; Iron 6% DV; Potassium 10% DV; Niacin 45% DV; Vitamin B6 25% DV; Pantothenate 20% DV.
Recipe by Guiding Stars at
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