Roasted Chicken Noodle Soup - cooking recipe

Ingredients

2 teaspoons olive oil
1 cup onion, chopped
1 cup carrot, diced
1 cup celery, sliced
1 clove garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups reduced-sodium chicken broth
4 cups baking potatoes, peeled and diced
1 teaspoon salt
2 cups leftover roasted chicken, diced
1 cup evaporated skim milk
4 ounces uncooked wide egg noodles

Preparation

Heat olive oil in a Dutch oven over medium heat.
Add chopped onion, carrots, celery, and garlic; saute 5 minutes.
Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
Stir in broth, potatoes, and salt.
Bring to a boil; reduce heat and simmer, partially covered, 25 minutes or until potato is tender.
Add roasted chicken, milk, and egg noodles, and cook 10 minutes or until noodles are tender.
Garnish with fresh thyme if desired.