Roasted Chicken Noodle Soup
|Olive oil||2 Teaspoon|
|Chopped onion||1 Cup (16 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Poultry seasoning||1⁄4 Teaspoon|
|Low salt chicken broth||6 Cup (96 tbs)|
|Peeled diced baking potato||4 Cup (64 tbs)|
|Diced roasted chicken||2 Cup (32 tbs)|
|Evaporated skim milk||1 Cup (16 tbs)|
|Uncooked wide egg noodles||4 Ounce (2 Cups)|
Heat olive oil in a Dutch oven over medium heat.
Add onion and next 3 ingredients; saute 5 minutes.
Sprinkle flour and next 3 ingredients 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 potato is tender.
Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender.
Garnish with fresh thyme, if desired.