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4 Servings, about 1-1/2 cups each, plus 4 servings for another meal
| Vegetable oil | 1 teaspoon |
| Onion, minced | 1/2 cup |
| Carrots, diced | 1/2 cup |
| Celery, sliced | 1/2 cup |
| Garlic powder | 1/2 teaspoon |
| Flour | 1/8 cup |
| Dried oregano flakes | 1/4 teaspoon |
| Chicken broth, reduced sodium | 3 cups |
| Potatoes, peeled, diced | 2 cups |
| Chicken, cooked, chopped | 1/4 cup |
| Whole milk | 1/2 cup |
| Noodles, yolk-free, enriched, uncooked | 1 cup |
PREPARATION TIME: 25 MINUTES
COOKING TIME: 35 TO 40 MINUTES
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1. Heat oil over medium heat in large sauce pan. Add minced onions, carrots, celery, and garlic powder. Cook until onions are tender,
about 3 to 5 minutes.
2. Sprinkle flour and oregano over vegetables; cook about 1 minute.
3. Stir in chicken broth and potatoes. Cover and cook until tender, about 20 minutes.
4. Add chicken, milk, and noodles. Cover and simmer until noodles are tender, about 10 minutes.
| PER SERVING: |
| Calories | 205 |
| Total fat | 4 grams |
| Saturated fat | 1 gram |
| Cholesterol | 8 milligrams |
| Sodium | 107 milligrams |
Back to Cheap and Healthy Recipes
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