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Heat olive
oil in a Dutch oven over medium-heat. Add
chopped onion, carrots, celery and garlic clove;
sauté 5 minutes. Sprinkle flour, oregano, thyme
and poultry seasoning over vegetables, and cook
1 minute. Stir in broth and salt. Bring to a
boil; reduce heat, and simmer, partially
covered, for 25 minutes. Add roasted chicken,
milk and noodles, and cook 10 minutes or until
noodles are tender. Garnish with fresh thyme, if
desired. |