INGREDIENTS
2
carrots
2
celery stalks
8 cups
chicken broth
1/4 tsp
dried thyme
2 cups
egg noodles
12 ozs
evaporated skim milk
1/3 cup
flour
6 servings
fresh parsley
2 cloves
garlic
1/2 tsp
ground pepper
1 Tbsp
olive oil
1/2 tsp
oregano
1 tsp
salt
3 cups
shredded chicken
1 small
white onion