Roasted Chicken Noodle Soup - cooking recipe

Ingredients

1 large onion, chopped
2 carrots, chopped
2 stalks celery, sliced
1 clove garlic, minced
1 Tbsp. olive oil
4 (14 1/2 oz.) cans chicken broth
4 large baking potatoes, peeled and chopped
1 tsp. salt
1/2 tsp. poultry seasoning
2 c. chopped roasted chicken
1 (5 oz.) can evaporated milk
4 oz. uncooked medium egg noodles

Preparation

Cook first 4 ingredients in hot oil in a Dutch oven 5 minutes, stirring constantly. Add chicken broth and next 3 ingredients. Bring to a boil. Reduce heat and simmer, partially covered, 25 minutes or until potato is tender. Add chicken, evaporated milk and noodles. Cook 10 minutes or until noodles are tender. Sprinkle with freshly ground pepper, if desired. Makes 3 1/2 quarts.