Chicken Noodle Soup

2 teaspoons olive oil
2 cups carrots chunks
1 cup celery, chopped
1 cup onion, chopped
1 clove garlic, minced
1 small can of mushroom pieces, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
1 ounce white wine
6 cups chicken stock
4 cups water
2 chicken bouillon cubes
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 chicken breasts, cooked and shredded
1 cup skim milk
2.5 cups (1 small package) Reames pre-cooked, frozen egg noodles

Heat the oil in a 6 quart pot. Add the carrots, celery, onions, garlic and mushrooms, and cook until tender. Add the flour and cook a couple minutes more. Deglaze the pan with the white wine, then add the chicken stock, water, bouillon, oregano, rosemary and thyme. Bring to a boil, then reduce heat to a simmer. About 20 minutes before serving, bring the soup back to a boil and add the chicken, milk and egg noodles. Cook until the egg noodles are tender and serve. Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user HANSENKH.