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

1. 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.

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