Step 1

Melt the butter in a large pot over medium heat. Make sure the butter doesn't brown. If it starts to brown turn the heat to medium low.

Step 2

Add the chopped onions, celery, carrots, and garlic and sauté, stirring occasionally, until the veggies soften and onions become translucent- about 10 minutes.

Step 3

Add the next 6 ingredients and stir to coat the vegetables.

Step 4

Sprinkle in the flour and cook, stirring, for 1 or 2 minutes.It may start to glaze the bottom of the pot, that is ok, it is added flavor! Just be sure to deglaze the bottom in the next step.

Step 5

Pour a little stock in the hot pot and scrape up any browned bits on the bottom of the pot (this is called deglazing, and it means you are getting all the flavor that has cooked to the pot)Whisk in the rest of the chicken stock and bring to a simmer over medium heat.

Step 6

Add in the frozen egg noodles and cooked shredded chicken. Lower the heat to medium-low, and cook for 20-25 minutes, stirring occasionally, until the noodles are cooked through.

Step 7

Turn the heat to low and stir in the vinegar, cook for an additional 5 minutes.

Step 8

Remove the bay leaf and serve.

Step 9

Leftovers will keep in the fridge in an airtight container for up to 5 days.

Step 10

It may thicken as it sits in the fridge, add a little chicken broth or water to reconstitute when reheating

Step 11

Make the soup completely and let cool. Keep in freezer safe baggies or containers for up to 3 months.

Step 12

Thaw in the fridge overnight or use straight from frozen by thawing/reheating in a large pot.