Ingredients
1tbspunsalted butter
¾cupyellow onion,chopped
1cupcarrots,sliced
1cupcelery,sliced
2garlic cloves,minced
¼cupall-purpose flour
½tsporegano
½tspfresh ground black pepper
1tspfresh thyme
½tspsalt
8cupschicken broth
1½cupspotato,peeled and diced
2cupsroasted chicken,shredded
1cupfat-free milk,half-and-half or whole milk
4cupswide egg noodles,uncooked
Preparation
Over medium heat, melt the butter in a large pot or dutch oven (4-quart or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft.
Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.
Add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes.
Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup; season if needed.
Add the chicken, milk/half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve the soup warm.
