Soup to Warm You Up

Mm Mm Mmm good. With the fall weather taking over it causes me confusion. One day I'll wake up and look outside thinking it's going to snow, because it's cold outside, so I'll put on the layers; turtle neck, cardigan, sweater vest, mittens, parka, and scarf. Then I will walk outside after my block of classes and it will be a bright sunny day with people walking around in their swim suits a.k.a t-shirts, shorts, and flip flops (swimsuits aren't part of the honor code). Then the next day I look outside and it looks the same as yesterday so I ditch the turtle neck for a short sleeve shirt and the parka for a jacket. Next thing I know there's a cold wind and people are dressed in their parkas. I don't know what to predict from Mother Nature.

So I keep waiting for the snow. I know it's coming soon even though I don't want it to come yet. I would love unconfused fall weather to stay for a longer period and push back the snow season by 3 months. But in case it decides to come today I've prepared you with a delicious soup recipe perfect with or out the snow. I've made it twice and it was excellent both times. Hope you enjoy!

Creamy Roasted Chicken Noodle Soup

• 2 tsp. olive oil
• 1 cup sweet yellow onion, diced
• 1 cup carrots, diced
• 1/2 cup celery, sliced
• 2 cloves of garlic, minced
• Oregano, to taste
• Salt and pepper, to taste
• 6 cups chicken broth
• 4 cups of baking potatoes, peeled and diced
• 2 cups of roasted chicken, shredded
• 1/4 cup cornstarch
• 1 cup evaporated fat free milk
• 2 cups of uncooked whole wheat egg noodles

Directions

1. Heat olive oil in pan over medium heat.
   
2. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.
3. Season the cooked vegetables with oregano, chicken, salt and pepper, to taste.
   
4. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 25 minutes or until the potato is tender.
   
5. Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly.
   
6. Add cornstarch mixture, chicken, milk and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.