Categories: Dinner, Slow Cooker, Soup
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup diced onions
- 1 cup diced mushrooms
- 1 cup diced carrots
- 1 cup diced celery
- 1/3 cup flour
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon poultry seasoning
- 6 cups fat-free, low sodium chicken broth
- 1 teaspoon salt
- 2 cups cooked shredded chicken (shred a rotisserie chicken or cook your own*)
- 1 (12 oz.) can evaporated skim milk
- 2 cups uncooked pasta (whole grain recommended)
Directions
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Heat a Dutch oven or large pot on medium-high, add olive oil. Saute garlic, onion, mushrooms, carrots, and celery until soft, approx. 5-7 minutes. Sprinkle flour, oregano, pepper, thyme, and poultry seasoning over vegetables. Cook and stir for 1 minutes. Stir in broth and salt; bring to boil. Reduce heat and simmer, partially covered, for 10-15 minutes. Add chicken, milk, and noodles; cook for 10 minutes or until noodles are tender. Taste and add more salt, if needed.