• Begin by prepping your veggies. Clean and peel the carrots and dice them along with celery and onion.
• We are also using a rotisserie chicken today (mostly because it’s quick and easy) - remove the everything except the meat and chop that up.

Sauté the Vegetables

• Melt Butter: In a large pot, melt the 3 tablespoons of butter over medium heat.
• Add Vegetables: Once the butter is melted, add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are tender and the onions are translucent.
• Once the veggies begin to get tender, start seasoning.

Thicken the Soup (Optional)

• Add Flour: If you prefer a thicker soup, sprinkle in the 2 tablespoons of flour and stir well to combine. Cook for another minute to remove the raw flour taste.

Add Broth and Noodles

• Pour in Broth: Slowly add the 8 cups of chicken broth to the pot, stirring to incorporate everything.
• Bring to a Boil: Increase the heat and bring the mixture to a gentle boil.
• Add Noodles: Once boiling, add the egg noodles (adjust the amount to your preference) and cook according to the package instructions, usually about 6-8 minutes.

Final Seasoning

• Taste and Adjust: Before serving, taste the soup and adjust the seasoning with more salt, pepper, or a pinch of red pepper flakes or cayenne for extra heat.

Serve

• Dish It Up: Ladle the warm chicken soup into bowls and enjoy the comforting aroma!
• Garnish (optional): You can add fresh herbs like parsley or thyme for an extra layer of flavor.