Start by chopping your vegetables. Peel and dice the potato. Dice or chop the celery and carrots. Finely chop the onion and mince the garlic. Fresh ingredients make all the difference in this soup, so take your time during this step.

In a large pot, melt the butter over medium heat. Add the onion, celery, carrots, and garlic. Sauté until they are tender, approximately 5 minutes. You'll notice how the onion becomes translucent and sweet.

Sprinkle the flour over your sautéed veggies and stir well. This step helps thicken your soup later. Cook the flour for about 2 minutes to eliminate the raw flavor.

Pour in the chicken stock slowly, stirring to combine. Add the diced potato, thyme, oregano, smoked paprika, salt, and pepper. Toss in the bay leaf, and bring the mixture to a simmer.

Allow the soup to simmer for about 15 minutes, just enough to soften the potatoes. Stir occasionally to keep everything well balanced.

Stir in the egg noodles and cooked chicken. Cook according to the noodle package directions, typically around 6-8 minutes. The noodles should be tender but not overcooked.

After the noodles are cooked, slowly stir in the half-and-half, heating through without boiling. This is the moment when everything becomes wonderfully creamy.

Taste your masterpiece. Adjust the seasoning if needed. Remove the bay leaf before serving. Garnish with fresh thyme sprigs and enjoy!