Roasted-Chicken Noodle Soup

Ingredients

• 1 cup evaporated skim milk
• 1 cup diced carrots
• 1 cup chopped onion
• 2 teaspoons olive oil
• Fresh thyme (optional)
• 4 ounces (2 cups) uncooked wide egg noodles
• 1 cup sliced celery
• + 9 more ingredients
• • ¼ teaspoon poultry seasoning
  • ¼ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ cup all-purpose flour
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 2 cups diced leftover roasted chicken
  • 4 cups diced peeled baking potato
  • 6 cups low-salt chicken broth

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

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