Broasted Chicken Noodle Soup

2 teaspoons olive oil

1 cup onion, chopped

1 cup carrots, sliced

1 cup celery, sliced

1 garlic clove, minced

1/4 cup flour

1/2 teaspoon oregano

1/4 teaspoon thyme

1/4 teaspoon poultry seasoning

6 cups chicken broth

4 cups baking potato, peeled and diced

1 teaspoon salt

2 to 3 cups broasted chicken (from grocer)

1 cup evaporated skim milk

4 ounces (2 cups) uncooked wide egg noodles

Heat olive oil in a Dutch oven or soup pot over medium heat.  Add chopped onion, sliced carrots, sliced celery, and garlic; saute 5 minutes.  Sprinkle flour, oregano, thyme and poultry seasoning over vegetables; cook 1 minute.  Stir in broth, potatoes, and salt; bring to boil.  Reduce heat and simmer, partially covered, for 25 minutes, or until potatoes are tender.  Add chicken, milk, and egg noodles.  Cook for 10 minutes or until noodles are tender.  Makes 8 (1 1/4 cup) servings.