It’s January, do we need any more reason to enjoy a hot and delicious bowl of soup?  This Roasted-Chicken Noodle Soup takes a few shortcuts on preparation, but the result is nothing but fabulous.  To get this soup on the table in no time, I start with a rotisserie chicken and canned chicken broth.  Add a few fresh veggies and some yummy seasonings and you’ll soon be lining up for another bowl.

 Roasted-Chicken Noodle Soup

Ingredients

2 teaspoons olive oil
1 cup chopped onion
1 1/2 cups sliced carrots
1 cup sliced celery
1 garlic clove, minced
1/4 cup flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups low-salt chicken broth
1 teaspoon salt
3 cups diced roasted chicken (rotisserie)
1/2 cup evaporated skim milk
2 cups uncooked wide egg noodles
fresh ground black pepper to taste
fresh thyme for garnish (optional)

Directions

Heat olive oil in a large pot 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 and salt and continue to cook for 10 minutes.  Increase heat and bring to a boil;  add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender. Season with fresh ground black pepper and garnish with fresh thyme, if desired.

Makes approximately 8 cups of soup.