Soups recipes

Course : Soups
Serves: 10 (2 1/2 quarts)

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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 wide ones, uncooked

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