Ingredients
1tbspolive oil
1small white onion,diced
2carrots,peeled and diced
2celery stalks,diced
2cloves garlic,minced
⅓cupflour
8cupschicken broth
3cupschicken,cooked and shredded
2cupsegg noodles,or pasta, uncooked
12ozevaporated skim milk
1tspsalt
½tspdried oregano
½tspground black pepper
¼tspdried thyme
fresh parsley,chopped, optional garnish
Preparation
Heat oil over medium-high heat in a large stockpot or Dutch oven. Saute onion, carrots, and celery for 7 minutes.
Add garlic and cook for an additional minute. Sprinkle flour over vegetables, and cook and stir for an additional minute.
Gradually stir in broth and bring to boil. Reduce heat and simmer, partially covered, for 10 to 15 minutes.
Add remaining ingredients, and stir to combine. Cook for 10 minutes or until noodles are al dente. Season with additional salt and pepper or seasonings if needed.
Serve warm, garnished with fresh parsley if desired.
