Chicken noodle soup

• 1/2 tablespoon butter • 2 ribs celery, diced • 3-4 large carrots, diced • 1 clove garlic, minced • 10 cups chicken stock, or broth • 1 teaspoon salt • 1/2 teaspoon black pepper • 1/8 teaspoon dried rosemary • 1/8 teaspoon dried thyme • 1/8 teaspoon crushed red pepper • 4 cups dry egg noodles • 3 cups rotisserie chicken • 1 teaspoon better than bouillon

1. Saute butter, celery, and carrots over medium high heat for 3 min. 2. Add garlic and cook for another 30 sec. 3. Add chicken stock. Season with rosemary, thyme, red pepper, salt, pepper, and better than bouillon. 4. Boil broth. Add noodles/cook until Al dente. 5. Add chicken