Ingredients
Yield: 2 and 1/2 quarts (10 cups)
Total Time: 1 hour, 15 minutes
1 Tablespoon unsalted butter
3/4 cup chopped yellow onion (1/2 of a medium onion)
1 cup sliced carrots (1 and 1/2 large carrots)
1 cup sliced celery (2-3 stalks)
2 garlic cloves, minced
1/4 cup all-purpose flour
1/2 teaspoon oregano
1/2 teaspoon fresh ground pepper
1 teaspoon fresh thyme*
1/2 teaspoon salt
7 cups chicken broth
1 medium potato, peeled and diced (around 1 and 1/2 cups)
2 cups shredded roasted chicken
1 cup fat free half-and-half
4 cups uncooked wide egg noodles
Preparation
