Heat olive oil in a dutch oven over medium heat. Add chopped onion, carrots, celery and garlic clove; sauté five minutes.
Sprinkle flour, oregano, thyme and poultry seasoning over vegetables and cook one 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.
This is a fantastic basic soup recipe. Once you are comfortable making it, start experimenting. Add cream instead of milk. Use the bones of the roasted chicken along with celery, onions, and bouquet garni to make your own chicken stock.
Ingredients:
