An elevated version of a classic comfort food, this creamy chicken noodles soup is rich, indulgent, and good for you, too! Loaded with protein and veggies, it’s the perfect make-ahead meal for cold winter days.
In a large pot, add the olive oil, and sauté the onion, carrots, and celery for 4-5 minutes or until fragrant. Add the garlic, and continue to sauté for 1 minute or until fragrant.
In the pot, stir in the flour for 1-2 minutes. Add the Better than Bouillon, oregano, thyme, salt, pepper, and broth.
Cover the pot, and bring the ingredients to a boil over high heat. Reduce the heat, and simmer, covered, for 12-14 minutes.
In a separate bowl, combine the milk and cornstarch until smooth.
Stir the mixture into the pot along with the uncooked noodles. Cook for 6-8 minutes or until the noodles are al dente and the broth is thick.
Stir in the shredded chicken, and simmer until the desired temperature is reached.