Hearty Chicken Noodle Soup

• 2 cups diced celery
• 2 cups diced carrots
• 2 cups diced onion
• 2 Tablespoons olive oil
• 8 cups chicken stock
• 1 teaspoon salt, use less if there is salt in your stock
• 1/2 teaspoon ground black pepper
• 6 ounces thin egg noodles
• 3 cups diced cooked chicken

Directions

Heat the oil in a Dutch oven over medium heat. Add the onion, carrots, and celery, Season the vegetables with salt and pepper. Stir and cook until the vegetables are tender, about five minutes.

Add the chicken stock. Bring to a boil and reduce to simmer. Simmer the stock and vegetables for about 20 minutes.

Add the noodles to the pot and cook for about three minutes. Add the chicken to the pot and continue cooking until the noodles are tender and the chicken is heated through. Taste and adjust the salt and pepper as needed. Serve immediately.