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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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