Who doesn't crave chicken soup when you're sick? Below is a basic chicken soup version doctored up with rotisserie chicken and evaporated milk to make it creamy and oh so yummy.
1 onion, chopped
3-4 carrots, chopped
3 stalks of celery, chopped
1 garlic clove, minced
1-2 tablespoons olive oil
1/4 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
2 cups peeled, diced potatoes
1 teaspoon salt
few pinched of pepper or as desired
2 cups shredded cooked chicken
2 cups small shaped pasta ( i prefer ditalini)
1 cup fat-free evaporated milk
In a Dutch oven or large soup pan, saute olive oil, onions, carrots, celery and garlic for 5-10 minutes or until tender. Stir in flour, thyme, poulty seasoning and saute for 1 minute until combined. Gradually add chicken broth, potatoes, salt & pepper and bring to a boil. Reduce heat and simmer for 15 minutes or until potatoes are tender.
Stir in chicken and pasta and simmer for 10 minutes until pasta is cooked. Add in evaporated milk and heat through, but do not boil.