2 teaspoons olive oil 1 cup chopped onion 1 cup diced carrots 1 cup sliced celery 1 garlic cloves, minced 1/4 cup all-purpose 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 1/4 teaspoon poultry seasoning 6 cups fat-free, less sodium chicken broth 4 cups diced peeled baking potato 1 teaspoon salt 2 cups shredded cooked chicken (about 12 ounces) 1 cup evaporated skim milk 2 cups uncooked wide egg noodles 1. Heat olive oil in a Dutch oven over medium heat. Add chopped onion, diced carrots, sliced celery, and garlic cloves; saute 5 minutes. Sprinkle flour, dried oregano, thyme, and poultry seasoning over vegetables; cook for 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 chicken, milk, and egg noodles; cook for 10 minutes or until the noodles are tender. Makes 8 servings.
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