Ingredients

• 1 tablespoon olive oil
• 1 pound carrots , sliced diagonally
• 1 cup chopped celery
• 0.5 medium yellow onion , chopped
• 1 teaspoon dried oregano
• 1 teaspoon Italian seasoning
• 0.5 teaspoons seasoned salt
• salt and ground black pepper to taste
• 2 cloves garlic , minced
• 4 cups chicken broth , or to taste
• 1 , 8 ounce
• 1 cooked rotisserie chicken - skinned , boned, and meat shredded

Instructions

1. 1 Heat oil into a Dutch oven over medium-high heat. Add carrots, celery, onion, oregano, Italian seasoning, both salts, and pepper; cook and stir until vegetables have softened, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 1 minute.
2. 2 Add chicken broth and bring to a boil. Add egg noodles; cook for 5 minutes.
3. 3 Gently stir in shredded chicken and simmer until egg noodles are tender and chicken is heated through, 2 to 3 more minutes.

Nutrition per serving