Ingredients:

2 teaspoons extra-virgin olive oil

1 cup chopped onion

1 cup diced or thinly sliced carrots

1 cup thinly sliced celery

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 low-sodium chicken broth

1 teaspoon salt

2 cups diced leftover roasted chicken

1 cup evaporated milk

4 ounces (2 cups) uncooked wide egg noodles

fresh thyme (optional)

Directions:

1. 1. Heat olive oil in a Dutch oven over medium-heat.
2. 2. Add 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 and salt.
3. 3. Bring to a boil; reduce heat, and simmer, partially covered, for 25 minutes. Add roasted chicken, milk and noodles, and cook 10 minutes or until noodles are tender.
4. 4. Garnish with fresh thyme, if desired.

Bon Appetit!