Family Favorite Chicken Noodle Soup - cooking recipe

Ingredients

1 tablespoon butter
2 carrots, chopped
2 celery ribs, chopped
1/2 cup onion, chopped
4 garlic cloves, minced
3 (32 ounce) boxes chicken broth
1 bay leaf
12 ounces homestyle noodles (from the freezer section, I use Reames)
1/2 cup frozen peas
1/4 teaspoon celery seed
1/4 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon seasoning salt
1 teaspoon all purpose seasoning (I use Spike)
1 tablespoon fresh parsley
1/2 of a rotisserie-cooked chicken, meat only (I keep the chunks big)

Preparation

In a large saucepot, saute carrots, celery and onion in the butter for 2 minutes over med-high heat.
Add broth, garlic and bay leaf, give it a stir, put the lid on the pot and crank up the heat to high until it start boiling.
When boiling, remove lid an drop in the noodles. Give it a good stir and leave the lid off.
Boil on med-high for 25 minutes.
In the meanwhile, remove the (pre-cooked) chicken meat from the bones and set aside.
After 25 minutes, turn down the heat to low.
Add the peas, seasonings and chicken.
Stir and let it cook on low for 15 minutes.