Recipe: Roasted Chicken Noodle Soup

ROASTED CHICKEN NOODLE SOUP

2 teaspoons olive oil
1 cup onion, chopped
1 cup carrots, 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 chicken broth
4 cups potato, peeled and diced
1 teaspoon salt
2 cups roasted chicken, diced
1 cup evaporated milk
2 cups wide egg noodles
fresh thyme (optional)

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery and garlic clove; saute 5 minutes.

Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.

Stir in broth, potato, and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes or until potato is tender.

Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender.

Garnish with fresh thyme, if desired.

Servings: 6 (serving size: 1 cup)
Source: Cooking Light