Creamy Chicken Noodle Soup

• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 6 cups (made with Folona Bone Broth Powder)
• 2 cups cooked shredded chicken
• 2 cups egg noodles
• 1 cup heavy cream

Instructions:

1. In a large pot, heat the olive oil and butter over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the carrots and celery and sauté for another 2-3 minutes.
4. Add the thyme, rosemary, oregano, salt, and black pepper and stir to combine.
5. Sprinkle the flour over the vegetables and stir to coat.
6. Pour in the broth (made with Folona Bone Broth Powder) and stir to combine.
7. Add the shredded chicken and egg noodles to the pot and bring to a boil.
8. Reduce heat to low and simmer for 10-15 minutes, until the noodles are cooked.
9. Stir in the heavy cream and simmer for an additional 5 minutes.
10. Serve hot and enjoy your creamy chicken noodle soup made with Folona Bone Broth Powder!