Low - Fat Roasted Chicken Noodle Soup For The Crock Pot - cooking recipe

Ingredients

1 medium chopped onion
2 chopped carrots (bite size pieces)
2 stalks chopped celery (bite size pieces)
4 cups potatoes (bite size) (optional)
2 minced garlic cloves
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon poultry seasoning
1 bay leaf
3 (12 ounce) cans reduced-sodium chicken broth
4 cups shredded chicken (or more , I use up my leftovers from a roaster)
2 cups uncooked yolk-free wide egg noodles
1 cup fat-free evaporated milk

Preparation

I roast a chicken in a cup of white wine and use the leftover chicken for my soup.
See my Chicken in a Pot Recipe for the Crock pot.
The wine gives the broth a nice kick.
Pour broth and leftover chicken into a bowl and refrigerate.
Skim off the fat.
Place chicken cut up chicken and broth in crock pot.
Pour in three cans of chicken broth and break up gelled chicken and broth.
Add all ingredients to slow cooker except noodles and evaporated milk.
Cook on High for 4 hours or Low for 6 to 8 hours.
Cook noodles on top of stove according to package directions.
While noodles are cooking, pour in evaporated milk and blend into soup.
Turn crock pot to High to heat milk.
Stir in noodles to soup before serving.
Enjoy!