Sauté onion and garlic in the butter for 3-4 minutes.

Add carrots, celery, celery salt, marjoram, tarragon and parsley and sauté a few minutes more.

Meanwhile, bring the broth and the bay leaf to a boil for 2 minutes in a stockpot with lid on, over high heat.

Add the onion mixture and the chicken and continue to simmer for 10-15 minutes.

Lower heat and simmer for a few more minutes. Add the noodles and cook 5-10 minutes.

Remove from heat and add salt and pepper, to taste.

*Instead of rotisserie chicken I like to buy a whole frozen chicken and cook it on high in the crock pot all day.

I add 4c water and one each, cut up, carrot and celery stalk. You can add the bay leaf here instead.

When it’s cooked, remove the chicken and strain the liquid. Add another 4 cups to the stock and cook on low for 30 minutes while you shred the chicken and prep the rest of the ingredients for the soup.

Now you have the chicken and the homemade stock ready.