Rotisserie Chicken Noodle Soup

southernliving.com

Bmuir1616

2 Tbsp. extra-virgin olive oil

1 medium-size (9 oz.) 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, skin and bones discarded, meat shredded (about 3 to 4 cups shredded chicken)

8 cups lower-sodium chicken broth

1 tsp. Italian seasoning

½ tsp. kosher salt

¼ tsp. black pepper

2 cups uncooked wide egg noodles

Chopped fresh flat-leaf parsley

Directions at southernliving.com

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