Chicken Noodle Bisque

1 jar chicken gravy (found in the soup aisle)
1 packet chicken gravy mix (found with the marinade packets)
2 tablespoons butter
4 tablespoons olive oil, divided
1/4 cup flour
1 container chicken stock
1 cup fat free half and half
4 cups chopped roasted chicken breast (I use the breast meat of a rotiserri chicken)
1/2 package of egg noodles cooked according to package directions
1/2 cup carrot cut into small cubes
1/4 cup finely sliced celery
1/2 cup chopped onion
2 teaspoons thyme
2 teaspoons rosemary
1 tablespoon minced garlic
1 teaspoon onion salt
1 teaspoon pepper

In a medium skillet, heat up two tablespoons of olive oil over medium high heat for a minute. Add in celery, carrots, onions, garlic, rosemary, and thyme. sprinkle them with a little onion salt and pepper. Saute over medium-high heat for 5-10 minutes or until the carrots are soft. Be sure to tir frequently to make sure nothing burns and adjust temperature as needed. In a large soup pot, melt the butter and remaining olive oil over medium-high heat. Once melted, wisk in the flour to make a rue paste. Slowly wisk in the half and half and wisk to get the lumps out. Mixture will thicken heavily. Add in the chicken stock and wisk well. Increase heat to high while wisking to allow mixture to thicken up. wisk in chicken gravy packet and allow the mixture to thicken more. If its too soupy, you can add more chicken gravy powder. If it is too thick, you can add more chicken stock. Wisk in the jar of chicken gravy. Add in onion salt and pepper. At this point it is very important to taste the bisque to see if it needs anymore seasonings. Next add roasted chicken and the entire sauce pan of the veggies including the pan drippings. Mix well and set temperature at medium. Add in egg noodles and keep pot heated at low heat until you serve. Enjoy!