The Best Creamy Chicken Noodle Soup

Ingredients:
Two Large Boneless/Skinless Chicken breasts
64oz of Chicken broth
1 Tbsp Olive Oil
3 Tbsp Butter
1 large diced onion
2 cups of sliced celery
2 cups of sliced carrots
2.5 cups of small diced potatoes
6 cloves of Garlic minced
1 teaspoon each of dried thyme and Italian seasoning
1/2 teaspoon each of Oregano and Basil
2 Tbsp Flour
1 Chicken bouillon cube
1 Teaspoon each of salt and pepper
21/2 cups of egg noodles ( I used No yolks Broad)
1 cup of heavy cream  

1. In a large pot add Two Large Boneless/Skinless Chicken Breasts and 64oz of Chicken broth. Bring to a boil then reduce hear to simmer. Simmer Chicken breasts  for one hour with lid on. Set chicken aside to cool and shred. Reserve broth in pan.

2. While Chicken breasts are simmering, slice celery and carrots, chop the onion and mince the garlic.

3. Measure the Italian Seasoning, Basil, Oregano and Thyme into small bowl.

4. Small dice the potatoes and place in water if needed to avoid turning.

5. In a large stock pot heat the butter and olive oil then add the celery, carrots, onions and garlic. Sauté for 3 or 4 minutes. 

6. Add spices and allow them to blossom for 3 or 4 minutes stirring frequently.

7. SPRINKLE in the two tbsp of flour and stir constantly for a minute or two.

8. Pour reserved broth into the vegetable spice mixture and bring to a boil. Then turn down to a simmer. 

9. Add the diced potatoes, salt and pepper,  and bullion cube. continue simmering with lid on for 5 minutes.

10. Add 2 1/2 cups of Egg noodles ( I used no yolks broad). Turn the burner to med high and boil with the lid off for 10-12 minutes. Add more chicken broth at this point if needed.

11. Add the shredded chicken

13. Reduce heat and stir in the heavy cream