Creamy Chicken Noodle Soup

• 2 cups carrot rounds (4 large carrots)
• 2 cups sliced celery (4 stalks)
• 3/4 cup diced onion (1 med)
• 1 T olive oil
• 1/4 t dried thyme (optional)
• 4 cups chicken broth
• 2 cups cooked cubed or shredded chicken (3/4 lb)
• 1/2 cup milk or evaporated milk
• 2 cans cream of chicken soup
• 2 cups cooked egg noodles
• salt and pepper

1. Add olive oil to large stockpot on medium heat. Add celery, onion, carrots and thyme and saute for 10 minutes until onions are translucent. Add chicken broth and simmer vegetables until soft, about 30 minutes. Add cooked chicken, milk, cream of chicken soup and noodles and simmer another 10 minutes. Do not boil or the soup will separate. Add salt and pepper to taste. Freezes well, just leave out the noodles and add them after reheating the soup.

carrot, celery, onion, olive oil, thyme, chicken broth, chicken, milk, cream of chicken soup, egg noodles, salt

Taken from www.epicurious.com/recipes/member/views/creamy-chicken-noodle-soup-52022811 (may not work)