Step 1

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.

Step 2

In the pot, stir in the flour for 1-2 minutes. Add the Better than Bouillon, oregano, thyme, salt, pepper, and broth.

Step 3

Cover the pot, and bring the ingredients to a boil over high heat. Reduce the heat, and simmer, covered, for 12-14 minutes.

Step 4

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.

Step 5

Stir in the shredded chicken, and simmer until the desired temperature is reached.

Step 6

Store in the fridge for up to 3-4 days.