ROASTED-CHICKEN NOODLE SOUP

[TwT]

ROASTED-CHICKEN NOODLE SOUP


2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
4 cups diced, peeled baking potato
1 teaspoon salt
2 cups diced leftover roasted chicken
1 cup evaporated skim milk
4 ounces uncooked wide egg noodles
Fresh thyme (optional)
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots,
celery, and garlic clove; sauté 5 minutes. Sprinkle flour, oregano,
thyme, and poultry seasoning over vegetables, and cook 1 minute. Stir in
broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially
covered, 25 minutes or until noodles are tender. Garnish with fresh thyme,
if desired.