In a food processor, finely dice up the onions and celery in batches. Using a large pot, melt butter and add the onions and celery. Saute for about 10 minutes or until tender. Add the broth and water. Heat up to a boil. Add the diced carrots and reduce heat to a simmer. Add in all the seasonings and chicken base. Simmer for 20 minutes. Add the chicken and cook 15-20 minutes longer. Check for taste and add more seasoning as necessary. Meanwhile, cook egg noodles in water for about 6 minutes. Spray a large, deep chaffing with baking spray. Add the cooked egg noodles (drained) to the pan, then add the broth mixture. Place chaffing pan in warmer prior to adding liquid. Then stir. Move the warmer carefully over to the line. Serve hot. Makes about 65- 8 oz. portions.
