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Homemade Veggie-Packed Chicken Noodle Soup

Ingredients
  

  • 1 tablespoon olive oil
  • 1 bag Bird’s Eye Recipe Ready Stew Blend
  • 2 cloves minced garlic
  • 1/3 cup flour
  • 8 cups chicken broth
  • about 3 cups cooked shredded chicken – I used a Rotisserie chicken
  • 2 cups uncooked wide egg noodles
  • 1 can 12 ounces evaporated milk
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried sage
  • salt & pepper to season

Instructions
 

  • In a large stockpot, heat the oil over medium-high heat. Add the Frozen vegetables & saute for about 5-10 minutes. Add the garlic & cook for 1 minute longer or until the garlic is fragrant. Sprinkle the flour over the vegetables. Cook, constantly stirring, for an additional minute. Slowly stir in the chicken broth & bring to a boil. Reduce the heat & simmer, partially covered, for 10-15 minutes.
  • Add the remaining ingredients & stir to combine. Cook for 10 minutes or until the noodles are al dente. Season with salt & pepper.
  • Serve warm.