{Roasted-Chicken Noodle Soup}

I hate to waste leftovers and we had plenty from our roast chicken the other night. {Hubs and I turned on the TV and I sat down on the living room floor with a bowl and a towel and pulled all the extra meat off the bird}. Then I found this delicious, hearty recipe from Cooking Light....

Dee-licious!

What You'll Need:

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 {I skipped this}

6  cups  low-salt chicken broth

4  cups  diced peeled baking potato

1  teaspoon  salt

2  cups  diced leftover roasted chicken

1  cup  evaporated skim milk {I used whole milk}

4  ounces  (2 cups) uncooked wide egg noodles

Fresh thyme (optional)

What To Do: 
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.