Roasted-Chicken Noodle Soup

INGREDIENTS

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup diced carrots
• 1 cup sliced celery
• 1 garlic clove, minced
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 6 cups low-salt chicken broth
• 4 cups diced peeled baking potato
• 1 teaspoon salt
• 2 cups diced leftover roasted chicken
• 1 cup evaporated skim milk
• 4 ounces (2 cups) uncooked wide egg noodles
• Fresh thyme (optional)