1-Begin with a large pot over medium heat and melt 1 tablespoon of unsalted butter. Add 3/4 cup chopped yellow onion, 1 cup sliced or diced carrots, 1 cup sliced or diced celery, and 2 minced garlic cloves. Cook these until softened, which takes about 5 minutes, to build a flavorful base as mentioned in the tips.

2-Next, stir in 1/4 cup all-purpose flour (or 2 tablespoons cornstarch), 1/2 teaspoon salt, 1/2 teaspoon fresh ground pepper, 1 teaspoon dried thyme leaves, and 1/2 teaspoon dried oregano. Let this cook for 2 more minutes to thicken the soup naturally. Then, pour in 8 cups of reduced-sodium chicken broth and add 1 medium peeled and diced potato. Bring it to a boil without stirring and let it boil for 3 minutes.

3-Reduce the heat to medium-low, partially cover the pot, and simmer for 25 minutes until the potatoes are tender. At this point, taste and adjust the seasoning as needed for the best flavor. Add 2 cups shredded cooked chicken, 1 cup half-and-half or whole milk, and 3 to 4 cups uncooked wide egg noodles, then cook for about 10 minutes until the noodles are tender and the soup thickens.

4-For a richer taste, consider using chicken stock instead of broth or adding a splash of fresh lemon juice at the end for brightness. If you’re adapting for a slow cooker, cook the vegetables and flour on the stovetop first, then transfer to the slow cooker with the broth and potatoes, cooking on low for 2 hours before adding the rest. Serve warm, optionally garnished with fresh thyme leaves, and enjoy the comforting results.