2 tsp. olive oil

1 cup sweet yellow onion (diced)

1 cup carrots (diced)

1/2 cup celery ( sliced)

2 cloves garlic (minced)

Oregano, to taste

Thyme, to taste

2 chicken bouillon cubes

Salt and freshly cracked pepper, to taste

6 cups chicken broth

4 cups baking potatoes, peeled and diced – optional I left out because had noodles

2 cups roasted chicken, shredded

1/4 c cornstarch

1 cup evaporated milk fat free

2 cups uncooked egg noodles

 

Heat olive oil in Dutch oven over medium heat.  Add the onion, carrots, and celery; saute for 5-6 minutes.  Add the garlic, cook for an additional 6 seconds, stirring constantly.

Season the cooked vegetables with oregano, thyme, chicken bouillon, salt and pepper.  Add 5 1/2 cups of the broth and potatoes if using; bring to a boil.  Reduce heat, and simmer partially covered, 45 minutes or until the potato is tender.

Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly.  Add cornstarch mixture, chicken, milk and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.  Taste and re-season if needed.

*Recipe adapted from Cooking Light “The Best Chicken Recipes”