Ingredients
1 cup chopped onion1 cup chopped carrots1 cup chopped celery2 teaspoons olive oil1 garlic clove, minced1/4 cup all-purpose flour1/2 teaspoon dried oregano1/4 teaspoon dried thyme1/4 teaspoon poultry seasoning6 cups reduced-sodium chicken broth4 cups cubed peeled potatoes1 teaspoon salt2 cups cubed cooked chicken breast2 cups uncooked yolk-free wide noodles1 cup fat-free evaporated milk
Preparation
In a stockpot over medium-high heat, saute the onion, carrots and celery in oil for 5 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the flour, oregano, thyme and poultry seasoning until blended.
Gradually add the broth, potatoes and salt; bring to a boil over medium-high heat. 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).
