Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 -- wide ones, uncooked

Preparation:

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