Chicken Noodle Soup

Yield: 8

A classic broth-based soup with sautéed vegetables, egg noodles, and shredded rotisserie chicken.

1/2 tablespoon / 7 g butter	Sauté butter, celery, carrots & garlic, 3 min + 30 sec	Add broth, season with rosemary, thyme, pepper flakes, salt & pepper	Bring to boil, add noodles, cook until al dente	Remove from heat, add chicken	Taste & adjust seasoning with bouillon
2 ribs celery, diced
3–4 large carrots, diced
1 clove garlic, minced
10 cups / 2.4 L chicken stock or broth
1 teaspoon salt, to taste
1/2 teaspoon freshly ground black pepper, to taste
1/8 teaspoon dried rosemary, or more to taste
1/8 teaspoon dried thyme
1/8 teaspoon crushed red pepper flakes
1 batch homemade egg noodles, or 4 cups / 115 g dry egg noodles or bite-size pasta
3 cups / 420 g rotisserie chicken
1 teaspoon better than bouillon chicken flavor, or more as needed

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