1
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, carrots, celery, and garlic clove; saute 5 minutes.
2
Sprinkle flour, oregano, thyme, and poultry seasoning over vegetables, and cook 1 minute.
3
Stir in broth and salt. Bring to a boil; reduce heat, and simmer, partially covered, 25 minutes.
4
Add roasted chicken, milk, and noodles, and cook 10 minutes or until noodles are tender.