Cookin’ with Carolyn Rotisserie Chicken Noodle Soup

Cookin’ with Carolyn Rotisserie Chicken Noodle Soup
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 3-4 cups shredded chicken)
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
Heat oil in a large Dutch oven over medium-high. Add onion, carrots, celery, and garlic to Dutch oven; cook, stirring often, until vegetables are just soft, about 8 min. Stir in chicken, broth, Italian seasoning, salt, and pepper; bring to a boil. Reduce heat to medium, and gently boil 6 min. Add noodles to Dutch oven. Reduce heat to medium-low, and cook until noodles are tender, about 6 min. Garnish with chopped parsley.