Roasted Chicken Noodle Soup

Heat olive oil in a large pan over medium heat. Add chopped onions, carrots, celery and garlic clove; saute 5 minutes. Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables and cook 1 minute. Stir in broth and salt. Bring to a boil; reduce heat, and simmer partially covered, for 25 minutes. Add roasted chicken, milk, and noodles and cook 10 minutes or until noodles are tender (noodles can also be cooked before adding). Taste and add more salt and pepper if needed. Makes 2 1/2 quarts.