A delicious creamy chicken noodle soup filled with vegetables and rotisserie chicken.
Prep vegetables.
In a deep stock pot, melt butter.
Add carrots, celery and onion to the melting butter. Cook for 5 minutes, stirring often.
Add flour and stir. Cook for 1 minute. Stir constantly.
Add potatoes, broth, salt, pepper and poultry seasoning to the vegetables and bring the mixture to a boil.
Simmer for 25 minutes, until veggies are near tender (they will have 10 more minutes to cook).
Next, add the chicken and egg noodles and simmer for 10 more minutes.
Then, stir in half and half. Stir to combine and heat through.
Serve with some yummy bread and enjoy!