1. Add 1 tablespoon of butter to a large soup pot on medium heat. Toss in carrots, celery, and onion. Sauté for 5 minutes.
2. Pour in chicken broth and bring to a boil.
3. Add egg noodles and seasonings. Boil for 15 minutes.
4. In a medium skillet, add 3 tablespoons of butter. Whisk in flour for 1-2 minutes. Slowly pour in cream and milk, while whisking.
5. Add rotisserie chicken and cream to the large soup pot. Cook for 5 more minutes and then serve with crackers.
