In a large stock pot, sauté the celery, carrots, onion, thyme and dried seasonings in butter over medium heat for 8 minutes or until veggies are tender.
While veggies are sautéing, dissolve the chicken base into the hot water to make chicken stock.
Once the veggies are tender, add the chicken stock to the soup pot and bring to a boil. Add the egg noodles to the boiling stock and cook a minute or two short of the time listed on the package. If it says to cook for 10 minutes, I cook them for 8 minutes.****
While noodles are cooking, pull all of the meat off of the rotisserie chicken and chop into bite size pieces. Reserve discarded chicken bones to make bone broth.
Add the chicken meat to the soup pot and stir together until everything is warmed through. Serve and enjoy!
*If not using fresh thyme, use 2 teaspoons of poultry seasoning
**If not using Umami Seasoning, begin with 1/2 teaspoon of salt and add more if needed, to taste
***If not using chicken base and water, use 8 cups of homemade or boxed chicken stock or broth in its place. Chicken base usually comes in a small jar and can be found in the grocery aisle that carries soups and broths. I prefer the Better than Bouillon brand.
****Since you won't be draining the noodles, they will keep cooking in the residual heat from the soup.