Creamy Chicken Noodle Soup

Our menu is very flexible this week- we're nursing our daughter back to health after she had a tonsilectomy on Monday. I made this soup last night, and it was just what the doctor ordered, for all of us. Recipe adapted from one found on For the Love of Cooking.

Creamy Chicken Noodle Soup

2 T. olive oil
2-3 T. yellow onion, finely diced
2 cup carrots, diced
1/2 cup celery, sliced
2 cloves of garlic, minced
couple dashes of oregano
couple dashes of thyme
1 chicken bouillon cube
Sea salt and freshly cracked pepper, to taste
6 cups chicken broth
3 cups of baking potatoes, peeled and diced
2 cups of roasted chicken, shredded
1/4 cup cornstarch
1 cup half n half
2 cups uncooked egg noodles

Heat olive oil in a Dutch oven over medium heat. Add the onion, carrots, and celery; sauté for 5-6 minutes. Add the garlic, cook for an additional 60 seconds, stirring constantly.
Season the cooked vegetables with oregano, thyme, chicken bouillon, sea salt and freshly cracked pepper, to taste. Add 5 1/2 cups of chicken broth and potatoes; bring to a boil. Reduce heat, and simmer partially covered, 20 minutes or until the potato is tender.
Combine the cornstarch with the remaining 1/2 cup of chicken broth and mix thoroughly. Add cornstarch mixture, chicken, half-n-half and egg noodles to the broth, and cook for 10 minutes or until the noodles are tender.