Ingredients
1
tablespoon olive oil
1
cup ready-to-eat baby-cut carrots, cut into 1/4-inch slices
1
cup sliced (1/4 inch) celery (2 medium stalks)
1
medium onion, chopped (1/2 cup)
2
cloves garlic, finely chopped
2
cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
6
cups water
1
package (3 oz) chicken-flavor ramen noodle soup mix
1/4
teaspoon salt
1/4
teaspoon pepper
Preparation
In 5-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion and garlic; cook 3 to 4 minutes, stirring frequently, until tender.
Stir in chicken, water, contents of seasoning packet from soup mix, salt and pepper. Heat to boiling over high heat. Reduce heat to medium; simmer uncovered 10 to 15 minutes.
Break apart noodles, stir into soup; simmer uncovered about 3 minutes longer or until noodles are tender.
