In a large soup pot, melt butter over medium heat. Add the carrots, celery, and onion. Saute in the melted butter until the vegetables begin to soften and the onion is translucent, about 5-7 min.
Then, sprinkle on the flour and the salt, oregano, and thyme. Stir over medium heat for about 2-3 minutes to cook out the flour taste.
Next, add the chicken stock granules and water. Turn heat to high, bring to boil, then reduce the heat to medium and allow the veggies to simmer until tender, about 15 minutes.
After the vegetables are tender, add in the chicken, half and half, and noodles. Give everything a good stir and then taste the soup. Add seasonings, if needed. I always add in more oregano and thyme and usually salt. Then allow the soup to cook for about 10-15 minutes or so, or until the noodles are tender. Taste the soup again to make sure it is seasoned to your liking!
Ladle the soup into bowls and serve! Goes perfect with fresh bread and a salad, too!