Creamy Chicken Noodle Soup (Print Version)

# Ingredients:

01 - 1 tablespoon unsalted butter.
02 - 3/4 cup chopped yellow onion.
03 - 1 cup sliced carrots.
04 - 1 cup sliced celery.
05 - 2 garlic cloves, minced.
06 - 1/4 cup all-purpose flour.
07 - 1/2 teaspoon salt.
08 - 1/2 teaspoon fresh ground pepper.
09 - 1 teaspoon dried thyme leaves.
10 - 1/2 teaspoon dried oregano.
11 - 8 cups chicken broth.
12 - 1 medium potato, peeled and diced.
13 - 2 cups cooked chicken, shredded.
14 - 1 cup half-and-half or whole milk.
15 - 3-4 cups uncooked wide egg noodles.
16 - Fresh thyme leaves for garnish (optional).

# Instructions:

01 - Melt butter in large pot. Cook onion, carrots, celery, and garlic for 5 minutes until softened.
02 - Stir in flour, salt, pepper, thyme, and oregano. Cook 2 minutes.
03 - Add broth and potato, bring to boil for 3 minutes. Reduce heat and simmer 25 minutes until potatoes soften.
04 - Add chicken, half-and-half, and noodles. Cook 10 minutes until noodles are tender and soup thickens.

# Notes:

01 - Can be made in slow cooker.
02 - Stores in fridge up to 1 week.
03 - Can be frozen up to 3 months.
04 - Add fresh lemon at end for extra flavor.

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