• 2  teaspoons  olive oil
• 1  cup  chopped onion
• 1  cup  diced carrots
• 1  cup  sliced celery
• 1  garlic clove, minced (I use more garlic)
• 1/4  cup  all-purpose flour
• 1/2  teaspoon  dried oregano
• 1/4  teaspoon  dried thyme
• 1/4  teaspoon  poultry seasoning
• 6  cups  low-salt chicken broth
• 4  cups  diced peeled baking potato (I use Yukon Gold cause I like to still see potato chunks)
• 1  teaspoon  salt
• 2  cups  diced leftover roasted chicken (In a pinch I have used a roasted deli chicken)
• 1  cup  evaporated skim milk
• 4  ounces  (2 cups) uncooked wide egg noodles (I have made my own noodles before but its quite time consuming.)
• Fresh thyme (optional)

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.