Categories: Soup

Ingredients

• 1 tbsp canola oil
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 8 cups chicken broth
• 1/2 tsp dried basil
• 1/4 tsp pepper
• 3 cups uncooked egg noodles
• 3 cups chopped rotisserie chicken
• 1 tbsp minced fresh parsley

Directions

1. In a 6-qt Dutch oven, heat the oil over medium-high heat. Add celery, carrots and onion; cook and stir 5-7 minutes or until tender.

2. Add broth, basil and pepper; bring to a boil. Stir in noodles; cook 12-14 minutes or until al dente. Stir in chicken and parsley; heat through.

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