VEGGIES:
3/4 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
2 minced garlic cloves
1 medium peeled/diced potato
DRY:
1/4 cup all purpose flour
1/2 tsp oregano
1/2 tsp pepper (fresh ground is extra good)
1 tsp thyme (fresh - best)
1/2 tsp salt
4 cups uncooked egg noodles
OTHER:
1 tsp olive oil
7 cups chicken broth
1 cup fat free half and half
2 cups shredded cooked chicken (optional/hint: maybe use rotisserie from grocery store for soups - best)
Heat 1 tsp olive oil in large soup pot over medium heat. Stir in all veggies listed above for 7 minutes. Add flour, oregano, pepper, thyme and salt. Stir for 3 more minutes over heat.
Add broth and potato next and stir together. Turn up heat and bring soup to boil for one-ish minutes. Reduce heat, partially cover pot and simmer for approx 25 minutes. Season to taste (more pepper? more salt?) and add chicken, fat-free half and half, and noodles. Cook until noodles are tender - approx 10 more minutes. Keeps in the fridge for a week and/but this will thicken the soup as noodles continue to expand in the broth, just remember when you reheat it to add some broth/water. So yummy.
c) sally's baking addiction