ROASTED CHICKEN NOODLE SOUP

* 8 Servings
* Prep: 10 min. Cook: 30 min.

Ingredients

* 1 cup chopped onion
* 1 cup chopped carrots
* 1 cup chopped celery
* 1 garlic clove, minced
* 2 teaspoons Crisco® Extra Virgin Olive Oil
* 1/4 cup all-purpose flour
* 1/2 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1/4 teaspoon poultry seasoning
* 6 cups reduced-sodium chicken broth
* 4 cups cubed peeled potatoes
* 1 teaspoon salt
* 2 cups cubed cooked chicken breast
* 2 cups uncooked yolk-free wide noodles
* 1 cup fat-free evaporated milk

Directions

* In a stockpot, 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 1 minute longer.
* Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
* Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil). Yield: 8 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 235 calories, 3 g fat (1 g saturated fat), 31 mg cholesterol, 851 mg sodium, 33 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.