Creamy Chicken Noodle Soup

From Nancy Powell

2 TBs vegetable oil
1 C. chopped onion
3 Cloves garlic
10 C. chicken broth
1 tsp Thyme
1/4 tsp dried dill
1/4 tsp pepper
1 tsp Italian seasoning
2 carrots sliced and diced (about 1 1/2)
6 oz egg noodles
1 lb cooked chicken
2 Tbs. cornstarch
2 C. sour cream or non flavored yogurt
1/4 C. green onion


Saute veggies then add broth and spices. Let simmer for a while. Add noodles, boil until almost done. Combine corn starch and sour cream in separate bowl, slowly stir in a cup of hot broth. Once combined, add to soup. Simmer for a couple of minutes. Last, add chopped green onions.