Add first 9 ingredients to a large stock pot over medium heat. Simmer for about 10-12 minutes or until vegetables are tender.
Stir in chicken and egg noodles. Cook until noodles are done. Remove from heat immediately to prevent noodles from overcooking.
Stir in half & half. Stir 1 tbsp of flour into the half & half for a more creamy soup. Please taste test and adjust seasonings. If using unsalted broth the soup will need more than the 2 tsp.