Sauté the Base: Melt butter in a large pot over medium-high heat. Add diced celery and carrots, cooking for 3 minutes until fragrant. Add garlic and sauté briefly.
Create the Broth: Pour in chicken stock. Add rosemary, thyme, pepper flakes, salt, and black pepper. Bring to a boil and taste before adjusting seasoning.
Cook the Noodles: Add noodles and cook just until al dente. Remove from heat early if using store-bought pasta to prevent mushiness.
Add the Chicken: Stir in shredded chicken gently. Let the soup rest for a few minutes so the flavors meld together.
Serve and Enjoy: Ladle into bowls and serve hot with bread or crackers.
