Creamy Roasted Chicken Noodle Soup

This soup is actually pretty healthy despite the creaminess.  There are double carbs in the form of potatoes and noodles, but I'm ok with that.  The creaminess comes from evaporated milk (2%) and cornstarch.  I used part of a store-bought rotisserie chicken for the meat, and boiled the bones to make my own stock. 

This made quite a bit- we enjoyed the leftovers for lunch the next day.

Creamy Roasted Chicken Noodle Soup
adapted from For the Love of Cooking

2 tsp olive oil
1 cup sweet yellow onion, diced
1 cup carrots, diced
1/2 cup celery, sliced
2 cloves of garlic, minced
Oregano, to taste
Thyme, to taste
1-2 tsp Chicken bouillon granules. to taste (or Better than Bouillon or 1 Trader Joe's conc. broth packet)
Sea salt and freshly cracked pepper, to taste
6 cups chicken broth, homemade or storebought
4 cups potatoes, diced
2 cups roasted chicken, shredded
1/4 cup cornstarch
1 can (12 oz.) evaporated milk (I used 2%)
2 cups uncooked whole wheat egg noodles

1.  Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.

2.  Season the cooked vegetables with oregano, thyme, chicken bouillon granules, sea salt and freshly cracked pepper, to taste. Add chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 15-25 minutes or until the potato is tender.

3.  Combine the cornstarch with the evaporated milk and mix thoroughly using a whisk. Add cornstarch/milk mixture, chicken, and egg noodles to the broth, and cook for about 10 minutes or until the noodles are tender. Taste and re-season if needed. Enjoy.

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