Roasted Chicken Noodle Soup

• 1 large onion, chopped
• 2 carrots, chopped
• 2 stalks celery, sliced
• 1 clove garlic, minced
• 1 Tbsp. olive oil
• 4 (14 1/2 oz.) cans chicken broth
• 4 large baking potatoes, peeled and chopped
• 1 tsp. salt
• 1/2 tsp. poultry seasoning
• 2 c. chopped roasted chicken
• 1 (5 oz.) can evaporated milk
• 4 oz. uncooked medium egg noodles

1. Cook first 4 ingredients in hot oil in a Dutch oven 5 minutes, stirring constantly. Add chicken broth and next 3 ingredients. Bring to a boil. Reduce heat and simmer, partially covered, 25 minutes or until potato is tender. Add chicken, evaporated milk and noodles. Cook 10 minutes or until noodles are tender. Sprinkle with freshly ground pepper, if desired. Makes 3 1/2 quarts.

onion, carrots, stalks celery, clove garlic, olive oil, chicken broth, baking potatoes, salt, poultry seasoning, chicken, milk, egg noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20831 (may not work)