Light Creamy Chicken Noodle Soup


1 Tablespoon unsalted butter

3/4 cup chopped yellow onion (1/2 of a medium onion)

1 cup sliced carrots (1 and 1/2 large carrots)

1 cup sliced celery (2–3 stalks)

2 garlic cloves, minced

1/4 cup all-purpose flour

1/2 teaspoon oregano

1/2 teaspoon fresh ground black pepper

1 teaspoon fresh thyme

1/2 teaspoon salt

8 cups chicken broth

1 medium potato, peeled and diced (around 1 and 1/2 cups)

2 cups shredded roasted chicken

1 cup fat free half-and-half or whole milk

4 cups uncooked wide egg noodles


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