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