Chicken Noodle Soup

 1 Tbsp olive oil
2 celery ribs, chopped
2 carrots, chopped
1 small onion, chopped
1 leek, cleaned thoroughly, white and light green parts thinly sliced
8 cups chicken broth
1/2 tsp dried basil
1/4 tsp pepper
4 oz uncooked egg noodles
3 cups chopped rotisserie chicken
1 tsp dried parsley

In dutch oven, heat oil over medium high heat.  Add celery, carrots, onion, and leek; cook and stir 5-7 minutes until tender.  Add broth, basil and pepper; bring to a boil.  Stir in noodles; cook until noodles al dente according to package instructions.  Stir in chicken and parsley; heat through.  

Serves 6