Roasted Chicken Noodle Soup

Ingredients

• 1 cup chopped onion
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 garlic clove, minced
• 2 teaspoons olive or canola oil
• 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 diced peeled potatoes
• 1 teaspoon salt
• 2 cups diced roasted chicken breast
• 2 cups uncooked yolk-free wide noodles
• 1 cup fat-free evaporated milk

Directions

1. In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
2. Stir in the chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in the milk; heat through (do not boil).