Heat the butter in a large pot or Dutch oven. Add the onion, carrots, celery and garlic.
Saute over medium high heat for about 7 min or until the vegetables begin to soften.
Add the flour, oregano, pepper, salt and thyme. Keep stirring and cook for about 3 minutes.
Add the chicken broth and potatoes.
Bring to a boil over medium-high heat for 5 minutes.
Reduce heat to low and simmer for 25 minutes or until potatoes are soft.
Add the chicken, half and half. Return to a boil.
Add noodles.
Cook for 10 minutes or until the noodles are cooked through. Enjoy!
Notes
Depending on how soupy (liquid) you like your soup, you may need to add a little additional broth and half and half to it, especially after it cools down and the noodles soak up more of the liquid.