Rotisserie Chicken Noodle Soup

Ingredients:

1 tablespoon olive oil
2 cups carrots, peeled and chopped
2 cups celery, chopped
1 yellow onion, chopped
2 garlic gloves, minced
1/4 cup fresh dill, finely chopped
1 tablespoon fresh parsley, finely chopped
32 oz low sodium chicken broth
1 rotisserie chicken, skinned, boned and cut into small pieces
8 oz of your favorite pasta cooked al dente (I like using smaller noodles like stars or Ditalini)
Salt & pepper to taste

Directions:

In a large pot or Dutch oven, heat olive oil on medium. Add carrots and celery and sauté until vegetables soften (about 8 minutes). Next add onion and garlic and continue to stir until onions are translucent.

Stir in dill and parsley and add broth. Stir until broth is heated through. Add shredded chicken, pasta and season with salt & pepper. Lower heat to a simmer, cover and cook for another 5-10 minutes. Serve and enjoy!