Categories: Soup

Ingredients

• 1 T. olive oil
• 1 C. chopped onion
• 1 C. chopped celery
• 1 C. sliced carrots
• 1 clove garlic
• 3 T. flour
• 1 t. dried oregano
• 2 t. dried thyme
• 1/2 t. poultry seasoning
• 40 oz (or 3 14.5 oz cans) chicken broth
• 2 1/2 C. diced potato
• 2 C. cooked chicken or turkey, cubed
• 1 can evaporated milk (12 oz)
• 1 C. frozen peas
• 2 C. egg noodles

Directions

1. Heat oil in Dutch oven or large soup pot. Add onion, carrot, celery and garlic. Sauté 5 minutes.

2. Sprinkle flour, oregano, thyme and poultry seasoning over vegetables; cook 1 minute.

3. Stir in broth and potato. Bring to a boil and simmer 25 minutes or until potato is tender.

4. Add chicken, milk, noodles and peas. Cook an additional 10 minutes or until noodles are tender.

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