Chicken Noodle Soup - Jenni

3 tablespoons butter
1 cup chopped onion
3 carrots, sliced
2 stalks celery, sliced (I always try to include the leaves from the heart of the celery for more flavor)
kosher salt
2, 48 oz cans chicken broth
2 cups frozen veggie mixture (I always use the one w/ peas, carrots, green beans and corn)
3 cups chopped cooked chicken (I use a rotisserie chicken from Costco or the grocery store for this)
1 teaspoon onion salt
1/8 - 1/4 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
3 chicken bouillon cubes, crushed
2 cups dry noodles (I use home-style egg noodles, but rotini pasta works too)
2 1/2 tablespoons Ultra Gel (this is a sauce thickener, but if you can't find it a tablespoon of cornstarch mixed with water works too)

Melt the butter in a pot. Saute onions, carrots, and celery in butter and sprinkle with kosher salt to season them. Cook until vegetables are tender and onions are translucent. Pour in the broth. Add frozen veggies, chicken, onion salt, pepper, thyme, parsley, and crushed chicken bouillon cubes. Bring to a boil and add noodles. Cook at medium temp for about 10 minutes and check broth to see if it is seasoned to your taste - adding more salt or pepper as needed. Whisk in the Ultra Gel or cornstarch mixture and let simmer for at least 10 more minutes.