Roasted chicken noodle soup

1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 garlic clove, minced
2 tsp olive oil
1/4 cup all-purpose flour
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp poultry seasoning
6 cups reduced-sodium chicken broth
4 cups cubes peeled potatoes
1 tsp salt
2 cups cubes cooked chicken breast
2 cups uncooked yolk-free wide noodles
1 cup fat free evaporated milk

In a stockpot, sauté onion, carrots, celery and garlic in oil for 5 minutes or until tender. Stir in flour, oregano, thyme and poultry seasoning until blended; sauté 1 minute longer.

Gradually add the broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat. Stir in milk; heat through (do not boil).
Yields 8 servings

6 Pp per serving