1-First, melt 1 tablespoon of unsalted butter in a large pot over medium heat. Add the chopped onion, carrots, celery, and minced garlic, stirring occasionally for about 5 minutes until they soften and release their flavors.

2-Next, stir in 1/4 cup of all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon dried thyme, and 1/2 teaspoon dried oregano, and cook for 2 more minutes to build a thick base. Then, pour in 8 cups of chicken broth and the diced potato, crank up the heat to medium-high, and bring it to a boil without stirring.

3-Once boiling, let it go for 3 minutes, then lower the heat to medium-low, partially cover the pot, and simmer for about 25 minutes until the potatoes are tender. Taste and adjust seasoning as needed before adding 2 cups of cooked chicken, 1 cup of half-and-half or milk, and 3 to 4 cups of uncooked wide egg noodles.

4-Finally, cook everything together for 10 minutes until the noodles are tender and the soup thickens. A squeeze of fresh lemon can brighten the flavors if you like. If you’re new to chicken noodle soup, remember that for a turkey carcass soup variation, you can adapt similar steps to use leftovers.