Incorporated a lot of the suggestions, added a few of my own, and then I would say it was a 5-star. Sauteed the onion and celery along with 3 chopped cloves of garlic and a large chopped carrot in a tablespoon of olive oil. Then added the chicken broth (low sodium) and no salt. Simmered an entire store-bought rotisserie chicken (bones, skin, and all), along with the juices, in the veggies and broth for 15 minutes, then removed the chicken, deboned and deskinned it, shredded the meat, and added the meat back in. Brought the broth to boiling and added all-wheat noodles in (did not pre boil them). Followed the rest of the instructions. Initially this low-salt version soup may need salt or pepper for some folks but it's best to add those to taste when the soup is done, not before. I prefer to let individuals add their extra seasoning to their bowls, because unless you've got a very large family there are going to be leftovers and once chicken soup sits a while it always has more flavor, and adding salt in the first go-round makes for salty second-day chicken soup. Also added frozen peas and I would say the corn starch adds a slight thickening but it's not a big deal whether you use it or not. It is also quite thick with meat and veggies so second-day reheat could benefit from adding another small can or two of chicken stock. Delish.
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Incorporated a lot of the suggestions, added a few of my own, and then I would say it was a...