Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup

Source: Gimme Some Oven (adapted)

Ingredients:

1 tablespoon olive oil

1 small onion, diced

2-3 carrots, peeled and diced

2-3 celery stalks, diced

1 teaspoon minced garlic

1/3 cup flour

8 cups chicken broth

1 rotisserie chicken, chopped

2-3 cups uncooked egg noodles

1 can evaporated milk

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/4 teaspoon dried thyme

Notes:

1. Can substitute 3-4 cups of mixed vegetables for carrots and celery.

2. Can substitute 12 oz. half and half for evaporated milk.

Directions:

Heat olive oil over medium heat in a Dutch oven. Saute onion, carrots and celery for 7 minutes. Add garlic and cook for an additional minute. Sprinkle flour over vegetables. Cook and stir for an additional minute. Gradually stir in broth. Bring to a boil. Reduce heat and simmer, partially covered, for 10-15 minutes. Add remaining ingredients, and stir to combine. Cook for 10 minutes or until noodles are al dente.

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