INGREDIENTS

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 cup chopped carrots
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 cloves of crushed garlic
• 28 ounces chicken broth
• 1 can of cream of chicken soup
• 1-1 1/2 cup egg noodles
• 1 rotisserie chicken shredded
• parsley and parmesan for topping

INSTRUCTIONS

• Sauté onion, celery, carrot, poultry seasoning, salt and pepper together in olive oil in a large soup pot.
• Once the onion is translucent and the carrot and celery have softened, add in the garlic and sauté for another minute or two.
• Add in about a half a cup of the chicken broth and scrape bottom of the pot to make sure nothing sticks.
• Add in remainder of the chicken broth and a can of cream of chicken soup and bring to a boil.
• Add in the egg noodles and reduce heat to a simmer
• Let simmer for about 20-25 minutes until noodles are cooked through
• Add in chicken and serve!
• Top with parsley and parmesan and enjoy