1 teaspoon vegetable oil
1/2 cup onion, minced
1/2 cup carrots, diced
1/2 cup celery, sliced
1/2 teaspoon garlic powder
1/8 cup flour
1/4 teaspoon dried oregano flakes
3 cups reduced sodium chicken broth
2 cups potatoes, peeled, diced
1/2 cup chicken, cooked, chopped
1/2 cup whole milk
1 cup noodles, uncooked
Trim excess fat from beef and cut into 1/2 inch pieces. Spray a large stockpot with nonstick cooking spray and heat over medium-high heat until hot. Add half of the meat and cook until browned. Remove from heat and drain. Repeat with remaining meat.
Spray stockpot again with nonstick cooking spray and heat over medium heat. Add bell pepper, onion, red pepper, and garlic and saute 8 minutes or until vegetables are tender. Return the cooked meat to the pot and add remaining ingredients. Bring to a boil then reduce heat, cover and simmer for 1 hour or until meat is tender.
Recipe makes 8 servings.
Serving size: 1-1/2 cup
Calories: 210; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 26mg; Sodium: 107mg
Free Chicken Soup Express Recipe Card!
You may also like...
Share This Page