6 stalks of celery diced
4-6 carrots diced
1 medium onion diced
10-12 cups of low sodium Chicken stock
1 package of egg noodles ( I like the extra wide)
1 rotisserie chicken shredded
Heat a large pot over medium high heat and circle the pan once with EVOO. Add the first three ingredients and saute for about 5 minutes until the veggies begin to soften.
Add 10 cups of chicken stock and bring to a boil. Add the noodles and cook 8-10 minutes. Add the chicken and season with salt & pepper. You can add additional stock, depending on how thick you like your soup.