2 cups of Market Day Shredded Chicken*
1 Tablespoon unsalted butter
3/4 cup chopped yellow onion (About one half of a medium onion)
1 cup sliced carrots (About one and a half 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)
1 cup fat free half-and-half or whole milk
4 cups egg noodles (Or your favorite noodle!)



Over medium heat, melt the butter in a large pot or dutch oven (Make sure the size is 4 quarts or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes.



Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened.


Add the chicken, milk/half-and-half, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Taste the soup and add more seasoning as desired. Serve the soup warm.


Cover and store leftovers in the refrigerator for up to 1 week. To reheat, pour into a pot over medium heat and cook until warm. Add more chicken broth to the leftovers if too thick.