Roasted Chicken Noodle Soup

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

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

onion, carrots, celery, olive oil, garlic, allpurpose, oregano, thyme, poultry seasoning, chicken broth, potatoes, salt, chicken breast, noodles, milk

Taken from www.tasteofhome.com/recipes/roasted-chicken-noodle-soup/ (may not work)