Roasted Chicken Noodle Soup

Just going to ask here - who wants to eat dinner with Michell?

Oh yes, that's me.

We've had the chance to visit with them several times and I have always been impressed by what she serves.
When we ate this, my husband thought this was a great chicken chowder.
Maybe we'll call it that instead.

 

1 C. chopped onion

1 C. chopped carrots

1 C. copped celery (my family doesn't love celery so I gave a few shakes of celery seed)

2 garlic cloves, mined

2 t. olive oil

1/4 C. flour

1/2 t. oregano

1/4 t. thyme

1/2 t Montreal Chicken seasoning

7 C. chicken broth

5 potatoes, peeled and diced

1 t. salt

2 C. diced roasted chicken breast---I use rotisserie chicken

2 C. egg noodles

1 can evaporated milk

Directions:

1. Saute onion, carrots, celery and garlic in oil until tender.  Stir in the flour and spices/seasoning until blended and saute for 1 min.  Gradually add broth and potatoes; bring to a boil.  Reduce heat, cover and simmer for 15-20 min. until potatoes are almost tender.

2. Stir in the chicken and noodles; simmer 10 min or until noodles are tender.  Remove from heat and stir in evaporated milk.  Serve