Start by heating extra virgin olive oil in a large pot over medium heat. You want the oil shimmering, which indicates it's ready for the vegetables. This step lays the foundation for flavor. Make sure to swirl the oil around to coat the bottom of the pot.
Once the oil is hot, add the chopped onion, chopped carrots, chopped celery, and minced garlic. Sauté them together for about five minutes, stirring occasionally. You want the vegetables to soften slightly and the onions to become translucent, which signals they are caramelizing beautifully.
Next, sprinkle the all-purpose flour, dried oregano, dried thyme, and poultry seasoning over the sautéed veggies. Stir everything together and cook for an additional minute. This step helps to toast the spices, enhancing their flavors before adding the liquids.
Now, stir in the chicken broth and salt. Bring the mixture to a boil, then reduce the heat to let it simmer. Cover the pot partially and let it cook for about 25 minutes. At this point, the flavors are melding beautifully, so be sure to give it a taste and adjust seasoning if necessary.
After 25 minutes, add the bite-sized pieces of roasted chicken, evaporated milk, and uncooked egg noodles to the pot. Stir everything to combine. You’ll want to let this cook for another 10 minutes or until the noodles are tender. Keep an eye on it, stirring occasionally to prevent sticking.
Finally, stir in the frozen peas and heat everything through for a couple of minutes. The peas don’t need long to cook; you just want them warmed through. This adds a lovely burst of color and texture to your soup.
Once everything is cooked and heated, it’s time to serve. Ladle the soup into bowls and garnish with optional fresh thyme. Enjoy the culinary masterpiece you’ve just created!
