SOUP INGREDIENTS :

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
1 cup diced carrots
1 cup diced celery
1 clove garlic, minced
1 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon poultry seasoning
6 cups chicken broth
2 cups cubed Yukon gold potatoes
1 teaspoon salt
2 cups shredded roast chicken meat
2 cups uncooked egg noodles, or other dry pasta
1 cup half and half

SOUP MAKING DIRECTIONS :

In a soup kettle, on medium heat, sauté the onion, carrots, and celery in the oil and butter for 5 minutes. Stir in the garlic, flour, thyme and poultry seasoning; sauté 2 minutes. Whisk in the broth, add the potatoes and salt; bring to a simmer. Reduce heat and simmer covered for 20 minutes, or until potatoes are almost tender.

Stir in the chicken and egg noodles; simmer for about 10 minutes, or until noodles are tender. Stir in the half and half and immediately turn off the heat. Taste for seasoning and serve.

Makes 8 Portions of Roast Chicken Noodle Soup