Rotisserie Chicken Noodle Soup

Ingredients
2 Tbsp extra-virgin olive oil
1 medium yellow onion, chopped (about 2 cups)
3 medium carrots, thinly sliced (about 1 cup)
2 large celery stalks, chopped (about 1 cup)
2 large garlic cloves, minced (about 1 Tbsp)
1 rotisserie chicken, shredded (about 3-4 cups)
8 cups lower-sodium chicken broth
1 tsp Italian seasoning
1/2 tsp kosher salt
1/4 tsp black pepper
2 cups uncooked wide egg noodles
Chopped fresh flat-leaf parsley

Instructions

Heat olive oil in a large Dutch oven over medium-high heat. Add onions, carrots, celery, and garlic. Cook, stirring often, for about 8 minutes until vegetables are soft.
Stir in shredded chicken, chicken broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat to medium and simmer for 6 minutes.
Add uncooked egg noodles, reduce heat to medium-low, and cook until noodles are tender, about 6 minutes.
Garnish with chopped fresh parsley and serve hot.

Nutrition (per serving)