Chicken Noodle Soup
1 teaspoon vegetable oil
½ cup minced onion
½ cup diced carrots
½ cup sliced celery
½ teaspoon garlic powder
2 tablespoons corn starch
¼ teaspoon dried oregano flakes
3 cups reduced-sodium chicken broth
2 cups diced peeled potatoes
¼ cup chopped cooked chicken
½ cup low-fat milk
4 ounces yolk-free noodles, uncooked
Heat oil in a large saucepan over medium heat. Add onions, carrots, celery and garlic powder and sauté until tender.
Sprinkle corn starch and oregano over vegetables; cook for 1 minute.
Stir in broth and potatoes. Bring to a boil; reduce heat. Simmer, covered, for 20 minutes.
Add chicken, milk and noodles. Cook, covered, for 10 minutes until noodles are tender.
Yield: 4 (1 ½-cup) servings