Step 1

Roast Chicken. Preheat oven to 400 F degrees. On an oiled sheet pan, season the raw Chicken with 1 teaspoon salt and 1 teaspoon ground black pepper. Roast in the oven for 20 minutes. Remove the chicken from the oven and let cool enough to handle.

Step 2

While the chicken is cooking, peel and dice the carrots. Dice the celery. Dice the onions. Mince the garlic. Peel and dice the potatoes into 1/2 inch cubes and place into a bowl of cold water until ready to cook.

Step 3

When the chicken has cooled, shred it into bite-size pieces with your fingers or two forks.

Step 4

Preheat a dutch oven or soup pot, add 2 teaspoons olive oil, diced carrots, diced celery, garlic, diced onions, and garlic. Stir to coat with oil and cook for 3 minutes until the veggies glisten.

Step 5

Drain the potatoes and then add them to the pot, along with the chicken broth, oregano, salt, and pepper, and the bay leaf. Bring to a boil (about 5 minutes), then cover and simmer on the lowest heat setting for 10-15 minutes, until the potatoes are fork tender.

Step 6

To a small mixing bowl or measuring cup, add the milk and cornstarch. Whisk together until dissolved, then slowly whisk into the soup. Add the shredded chicken to the soup. Turn the heat back up to medium-high and bring back to a soft boil, stirring as the soup thickens, then cook for another 5 minutes.