Creamy Roasted Chicken Noodle Soup

• 2 tsp. olive oil
• 1 cup sweet yellow onion, diced
• 1 cup carrots, diced
• 1/2 cup celery, sliced
• 2 cloves of garlic, minced
• Oregano, to taste
• Salt and pepper, to taste
• 6 cups chicken broth
• 4 cups of baking potatoes, peeled and diced
• 2 cups of roasted chicken, shredded
• 1/4 cup cornstarch
• 1 cup evaporated fat free milk
• 2 cups of uncooked whole wheat egg noodles

Directions

1. Heat olive oil in pan over medium heat.
   
2. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.
3. Season the cooked vegetables with oregano, chicken, salt and pepper, to taste.
   
4. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 25 minutes or until the potato is tender.
   
5. Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly.
   
6. Add cornstarch mixture, chicken, milk and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.