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|
|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
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.
|Total fat||4 grams|
|Saturated fat||1 gram|
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