Roasted Chicken Noodle Soup

A great soup recipe that I got off a realtor's postcard that we had received in the mail. The postcard indicates the recipe is from Cooking Light.

• Ready In: 51 mins
• Yields: 2 1/2 quarts soup

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

Directions

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