• 1 tablespoon unsalted butter
• 3/4 cup chopped yellow onion
• 1 cup diced carrots
• 1 cup diced celery
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 8 cups reduced-sodium chicken broth
• 1 medium potato, peeled and diced
• 2 cups cooked, shredded chicken
• 1 cup half-and-half or whole milk
• 3–4 cups uncooked egg noodles
• Optional: fresh thyme for garnish

1. Sauté the vegetables
   In a large pot or Dutch oven, melt the butter over medium heat. Add onion, carrots, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
2. Build the base
   Stir in the flour, salt, pepper, thyme, and oregano. Cook for 2 minutes, stirring constantly to remove the raw flour taste.
3. Add broth and potatoes
   Pour in the chicken broth and add the diced potato. Bring to a boil and let it cook for 3 minutes without stirring.
4. Simmer
   Reduce heat to medium-low, partially cover, and simmer for 25 minutes or until the potatoes are fork-tender.
5. Finish the soup
   Add shredded chicken, milk, and uncooked noodles. Cook for 10 minutes, or until the noodles are tender and the soup thickens.
6. Serve
   Taste and adjust seasoning if needed. Serve warm, garnished with fresh thyme if desired.

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