Roasted Chicken Soup

Ingredients:

2	teaspoons	olive oil
1	cup	onion -- chopped
1	cup	celery -- chopped
1	cup	carrots -- chopped
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	chicken broth
4	cups	potato -- diced and peeled
1	teaspoon	salt
2	cups	roasted chicken breast meat -- diced
1	cup	evaporated skim milk
4	ounces	egg noodles

1. Heat olive oil in a large pan over medium heat. Add onion, carrots, celery, and garlic cloves; saute' 5 minutes.

2. Sprinkle flour, oregano, thyme, and poultry seasonings over vegies and cook 1 minute.

3. Stir in broth, potato and salt. Bring to a boil, reduce heat and simmer lightly covered for 25 minutes or until potato is tender.

4. Add roasted chicken, milk and noodles and cook 10 minutes or until noodles are tender. Garnish with fresh thym