INGREDIENTS
2 tsp
extra-virgin olive oil
1 cup
chopped onion
1 cup
diced or thinly sliced carrots
1 cup
thinly sliced celery
1 clove
garlic, minced
1/4 cup
all-purpose flour
1/2 tsp
dried oregano
1/4 tsp
dried thyme
1/4 tsp
poultry seasoning
6 cups
low-sodium chicken broth
1 tsp
salt
2 cups
diced leftover roasted chicken
1 cup
evaporated milk
4 oz
uncooked wide egg noodles
fresh thyme (optional)