Roasted-Chicken Noodle Soup

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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)

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