Variation on Chicken Noodle

This recipe orignally came from Cooking Light Magazine October 1996, here it is with slight variations.

Ingredients
1 1/2 T. olive oil
1/2 c. chopped onion
1 c. diced carrots
1 c. diced celery
1 clove garlic minced
1/4 c. flour
1/2 t. dried oregano
1/4 t. dried thyme
1 t. salt
6 c. chicken broth
2 diced and peeled baking potatoes
2 c. diced leftover roasted chicken (Costco's is great)
1 c. skim milk
2 c. uncooked noodles (fettucini, angel hair, egg noodles all work)
Fresh Thyme

Heat olive oil in frying pan over medium heat. Add onion, carrots, celery, garlic and saute 5 minutes. Sprinkle flour oregano, and thyme over vegtables and cook 1 more minute. In large pot pour in broth, potatoes, salt. Bring to boil. Add vegtable mixture. Reduce heat, simmer partially covered 15 minutes. Add chicken, milk and noodles, cook 10 minutes or until noodles are tender. Check soup, and if it is now too thick add more milk. Add salt to taste. Garnish with fresh thyme and serve.