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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

How You Can Help Our Mission How You Can Help Our Mission

This is a non-profit organization. Please consider donating to help heal, comfort and care.

Learn more »