roasted chicken-noodle soup

I know, everyone has a favorite chicken soup recipe, but just in case you don't have one yet, this is a great one.

Yield
2 1/2 quarts (serving size: 1 cup)

Ingredients
2 teaspoons olive oil
1 cup chopped onion
1 cup diced carrots
1 cup sliced celery
1 garlic clove, 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-salt chicken broth
4 cups diced peeled baking potato
1 teaspoon salt
2 cups shredded rotiserrie chicken
1 cup evaporated skim milk
4 ounces (2 cups) uncooked wide egg noodles (I love the country noodles that come in a big bag this time of year at costco)
Fresh thyme (optional)
Preparation

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 covered, 25 minutes or until potato is tender. Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Garnish with fresh thyme, if desired.


Nutritional Information
Calories:215 (19% from fat)
Fat:4.6g (sat 0.9g,mono 1.6g,poly 0.8g)
Protein:14.9g
Carbohydrate:28.6g
Fiber:2.6g
Cholesterol:37mg
Iron:2.4mg
Sodium:355mg
Calcium:101mg
Cooking Light, OCTOBER 1996