Roasted Chicken Noodle Soup

In a Dutch oven or soup kettle, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender.

Stir in the flour, oregano, thyme and poultry seasoning until blended; saute 1 minute longer.

Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

Stir in the chicken and the noodles; simmer for 10 minutes or until needles are tender.

Reduce heat. Stir in the milk; heat through (do not boil).