Ingredients (~9 servings)

4 Tbsp butter

1 large onion, diced

3 stalks celery, diced

2 tsp salt

3/4 tsp black pepper

1 1/2 tsp poultry seasoning

1 Tbsp garlic powder

6 large carrots, peeled and sliced into 1/2″ rounds

12 cups chicken stock

3 cups dried egg noodles (any width)

4 1/2 cups cooked and shredded meat from a rotisserie chicken

Create a Base for Your Soup Using Butter and Aromatics

Combine the diced celery, diced onion, and butter in a large stockpot or Dutch oven.

Brown the vegetables in an oil base over moderate heat, stirring often until the onions become transparent and soft, approximately five to six minutes.

The onion and celery need to become soft but do not need to turn brown.

After five to six minutes of cooking, add the salt, pepper, poultry seasoning, and garlic powder.

Continue cooking for two additional minutes, stirring constantly.

As you cook the spices, they will release their aroma and become evenly distributed on the vegetables.

To Make a Soup Base, Pour in the Chicken Stock and Add Sliced Carrots

Once you add the carrots, allow the soup to simmer for five minutes and then continue to simmer for an additional five to six minutes or until you can easily use a fork through the cooked carrot pieces.

The carrots should be cooked but not mushy since they are also going to continue cooking when you add the egg noodles and shredded chicken.

To Finish the Soup, Add the Shredded Rotisserie Chicken to the Pot, Along with the Egg Noodles

Once the chicken is fully cooked through, allow the broth to simmer again.

This should take approximately five to six minutes until the chicken is heated through and the egg noodles are completely cooked through.

Taste the soup and adjust seasonings (salt and pepper).

Note the rotisserie chicken adds saltiness to the soup so assess the seasoning level before adjusting again.