Creamy Chicken Noodle Soup

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Ingredients

1 Tablespoon (14g) unsalted butter
3/4 cup (100g) chopped yellow onion (1/2 of a large onion)
1 cup (120g) sliced or diced carrots (1–2 large carrots or a handful of baby carrots)
1 cup (120g) sliced or diced celery (2–3 stalks)
2 garlic cloves, minced
1/4 cup (31g) all-purpose flour (spooned & leveled)
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
1/2 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 1/2 cups or 280g)
2 cups (about 250g) shredded or chopped cooked chicken
1 cup (240ml) half-and-half or whole milk
3-4 cups (about 112-150g) uncooked wide egg noodles (or other dry pasta, see note first)
optional for garnish: fresh thyme leaves

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