• 2 cups egg noodles **Uncooked. I used medium egg noodles.
• 1 pound chicken **boneless skinless chicken breasts or thighs. Fresh or thawed.
• ½ tbsp garlic
• 1 cup onion **yellow onion roughly chopped.
• 1 cup celery **roughly chopped.
• 1 cup carrots **diced into half moons.
• ¼ cup All-Purpose Flour
• 4 tbsp Unsalted Butter
• 1 tbsp Olive Oil **use extra light or light olive oil. You can also use any neutral oil like canola, sunflower, avocado oil.
• 2 Bay leaf
• Salt (to taste) **use according to your own personal preference.

Seasonings

• ¼ tsp Ground Black Pepper
• ¼ tsp thyme
• ¼ tsp oregano

Dairy

• 2 cups whole Milk **or use 2% milk.
• ⅓ cup Heavy Whipping Cream

Liquid

• 1 tbsp Better Than Bouillon **chicken base
• 4 cups Water **warm. Stir the above 1 tbsp better than bouillon chicken base into the warm water to make an instant flavorful chicken stock.