Roasted-Chicken Noodle Soup
To save time you can use a rotisserie chicken and canned broth.

2 tsp olive oil, 1 cup chopped onion, 1 cup chopped carrots, 1 cup sliced celery, 1 garlic clove minced, 1/4 cup all-purpose flour, 1/2 tsp dried oregano, 1/4 tsp dried thyme, 1/4 tsp poultry seasoning, 6 cups fat-free less-sodium chicken broth, 4 cups diced peeled baking potatoes, 1 tsp salt, 2 cups shredded cooked chicken (about 12 ounces), 1 cup evaporated skim milk, 4 ounces (2 cups) uncooked wide egg noodles.

Heat olive oil in a Dutch oven over medium heat. Add chopped onion, diced carrots, sliced celery, and garlic clove; saute 5 minutes. Sprinkle flour, dried oregano, thyme, and poultry seasoning over vegetables; cook for 1 minute. Stir in broth, potatoes, and salt; bring to a boil. Reduce heat, and simmer partially covered for 25 minutes or until potatoes are tender. Add chicken, milk, and egg noodles; cook for 10 minutes or until noodles are tender. Yield 8 servings (serving size:  1-1/4 cups).