• Melt the butter in a large pot over medium heat. Add the onion and celery and cook 4–5 minutes until softened. Add the garlic and cook 30 seconds.
  2 tablespoons butter, 1 small onion, 2 ribs celery, 2 cloves garlic
• Sprinkle the flour over the vegetables and stir until coated. Cook 1–2 minutes, stirring often.
  3 tablespoons all-purpose flour
• Add the thyme and slowly pour in the chicken broth while stirring until smooth. Bring to a gentle simmer.
  8 cups low-sodium chicken broth, 1 teaspoon dried thyme
• Add the frozen vegetables and simmer 5 minutes.
  2 cups frozen mixed vegetables
• Add the egg noodles and simmer until just tender, about 6–8 minutes.
  8 ounces egg noodles
• Lower the heat to medium-low and stir in the dairy. Simmer 2–4 minutes until warmed through but don't bring to a full boil.
  2 cups half and half
• Stir in the chicken and heat 1–2 minutes. Taste, and add salt and pepper as needed.
  4 cups cooked chicken, 1 teaspoon salt, ½ teaspoon black pepper

How to Store Leftovers

• Store leftovers in an airtight container for 3–4 days.