Chicken Noodle Soup

Created by Jenn's Food Journey (inspired by my mom)

2 tsp olive oil
1 large carrot, chopped
3 celery stalks, chopped
2 teaspoon flour
salt and pepper
1 teaspoon dried thyme
1/4 teaspoon onion powder
1 garlic clove, minced
4 cups chicken broth
splash or white wine
10 oz frozen homestyle egg noodles (I used Reames)
1 1/2 cups cooked chicken, chopped


In a Dutch oven or large soup pot, heat the olive oil over medium heat.  Add the carrots and celery and saute 5 minutes or until vegetables are softened.  Add the flour and stir to coat veggies.  Season with salt and pepper.  Stir in the thyme, onion powder, and garlic and cook 1 minutes.  Slowly add the chicken broth and a splash of white wine and bring to a boil.  Reduce heat and simmer for 10 minutes.  Add the noodles and cook according to package directions (mine called for 20 minutes and covered).  Add the chicken about 10 minutes before the noodles are done to get it heated through.  Serve in large bowls with crusty bread.  Enjoy!