Roasted-Chicken Noodle Soup
| Yield: | 10 Servings |
| Categories: |
| 2 | ts | Olive oil |
| 1 | c | Chopped onion |
| 1 | c | Diced carrots |
| 1 | c | Sliced celery |
| 1 | Garlic clove, minced | |
| 1/4 | c | All-purpose flour |
| 1/2 | ts | Dried oregano |
| 1/4 | ts | Dried thyme |
| 1/4 | ts | Poultry seasoning |
| 6 | c | Low-salt chicken broth |
| 4 | c | Diced peeled baking potato |
| 1 | ts | Salt |
| 2 | c | Diced leftover roasted chicken |
| 1 | c | Evaporated skim milk |
| 4 | oz | (2 cups) uncooked wide egg noodles |
| Fresh thyme (optional) |
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