Directions

1. In a large soup pot over medium heat, melt butter and add olive oil. Add the carrots and sauté for 5 to 6 minutes. Add the onion and sauté for 5 minutes more or until onions are lightly caramelized. Stir in the celery and cook for 3 minutes. Add the garlic and cook for 30 seconds.
2. Add chicken stock and 4 cups of water to the pot. Bring to a boil then add chicken and the herbs. Boil partially covered for 20 minutes.
3. In a separate saucepan, bring to boil 6 cups of water with Himalayan salt. Add noodles to water and boil according to directions.
4. Scoop out the noodles and add them to the soup pot.  You want some of the pasta water to come with the noodles. Let chicken and noodles heat through before serving.
5. Season soup with salt and pepper to taste.