INGREDIENTS
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!)
DIRECTIONS:
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.