Creamy Chicken Noodle Soup

sallysbakingaddiction.com

Lwood

1 Tablespoon ( 14g) unsalted butter

¾ cup (100g) chopped yellow onion ( ½ of a large onion)

1 cup (120g) sliced or diced carrots ( 1 to 2 large carrots or a handful of baby carrots)

1 cup (120g) sliced or diced celery ( 2 to 3 stalks)

2 garlic cloves, minced

¼ cup ( 31g) all-purpose flour ( spooned & leveled)

½ teaspoon salt

½ teaspoon fresh ground pepper

1 teaspoon dried thyme leaves (or 2 teaspoons fresh)

½ teaspoon dried oregano (or 1 teaspoon fresh)

8 cups ( 1.92 liters) chicken broth (I recommend reduced sodium)

1 medium potato, peeled and diced (around 1 and ½ cups or 280g)

2 cups (about 250g) shredded or chopped cooked chicken

1 cup (240ml) half-and-half or whole milk

3 to 4 cups (about 112-1 50g) uncooked wide egg noodles (or other dry pasta, see note first)

optional for garnish: fresh thyme leaves

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